Changes

Hops are a dioecious (meaning that they have separate male and female plants) climbing bine whose female cones are used in brewing for flavor as well as for antimicrobial properties. Sour and funky brewers can use hops to help regulate lactic acid bacteria and control acid production to desired levels, especially in aged [[Mixed-Fermentation Sour Beer|mixed-fermentation]] or [[Spontaneous Fermentation|spontaneous fermentation]] beers. Brewers who are interested in rapid acid production using quick/kettle souring techniques such as [[Sour Worting|sour worting]] may wish to limit or avoid hop use before acidifying so that sufficient acid is produced on timescales of hours to a couple days.

# Kowaka, K., et al. "true value of aroma hops in brewing." Proceedings of the congress-European Brewery Convention. 1983.

# http://www.asbcnet.org/publications/journal/vol/abstracts/43-25.htm