Changes

Methods of creating sour beer without using ''Brettanomyces'' are also considered a form of mixed fermentation. Since ''Brettanomyces'' is removed from the process, these methods tend to create a sour beer in a shorter amount of time, but without the complex fermentation ester and phenol profile of ''Brettanomyces''. Kettle souring and other methods of souring wort before pitching brewer's yeast, as well as pitching lactic acid bacteria after primary fermentation with brewer's yeast, are examples of this process. See [[Wort Souring]] and [[Alternative_Bacteria_Sources#MTF_.22Reverse_Kettle_Sour.22|MTF "Reverse Kettle Sour"]].