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'''Wort Souring''' (formally "sour worting") is a the process in which of [[Mixed Fermentation]] where lactic acid bacteria (usually ''[[Lactobacillus]]'', although there are also ''[[Pediococcus]]'' cultures available that work well for this technique) is given a "head start", pitched before the yeast so that it will be able to produce significant amounts of lactic acid before the ''Saccharomyces'' completes the main fermentation. There This is a broadly defined technique, and there are several many variations on souring wort, including souring in the primary fermenter, souring in a secondary vessel, or even souring in the boil kettle itself ('''kettle souring'''). There are also various methods of inoculating the wort with ''Lactobacillus''. Finally, the brewer has the option of pasteurizing the wort by heating it to kill the ''Lactobacillus'' before adding the yeast for the main fermentation. Some  Although this process generally does not include the use of ''Brettanomyces'', some creative brewers have applied wort souring techniques to longer aged [[Mixed Fermentation]] beers and barrel aged beersthat do contain ''Brettanomyces''.  Many brewers prefer this process over [[Sour Mashing]] because it can be easier to control, and when implemented properly it produces a clean sour beer in a short amount of time. However, the environment created provides an ideal situation for contaminations, and great care should be taken to prevent contamination of both yeast and spoilage microbes (see [[Wort_Souring#Contamination_Concerns|Contamination Concerns]] below).