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 worting 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.

* [[Cereal Mashing]] is the process of gelatinizing adjunct grains such as corn, rice, and unmalted wheat, so that their starches may be converted during a saccharification rest.

* [[Commercial Sour Beer Inoculation]] is a process where unpasteurized commercial sour beers are used to ferment a sour beer. Generally only the last half inch of a beer is used, which is sometimes called the "bottle dregs". Commercial sour beers can be used by themselves, but are more often used in conjunction with another brewing method to add diversity to a mixed fermentation.

* [[100% Brettanomyces Fermentation]] is the process of doing a primary fermentation with only [[Brettanomyces]] yeast.