Changes

There are several brewing methods that are specific to sour and wild brewing. Different methods can be used separately or in conjunction with each other to help produce a desired result, or to produce a certain style of beer. For example, [[Berliner Weissbier]] is often brewed using the sour mashing or sour kettling methods.

* [[Solera]] is a fermenter management process that involves removing a portion of aged beer from a fermenter, and refilling that fermenter with fresh wort or young beer. The removed portion can be used in a variety of ways, including but not limited to filling up a second stage solera fermenter, blending with another beer, packaging the beer, or given additional aging on fruit or spices.

* [[Sour Mashing]] is a method that uses the wild yeast and bacteria that is naturally present on grain to quickly create acidity in a mash usually over a time span of 1-3 days. The soured wort is afterwards generally boiled to kill off the microorganisms that were present in the sour mash.