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Created page with "thumb|Pellicle from The Yeast Bay Brussels Brett Blend; courtesy of Dan PixleyFile:Lactobacillus pellicle.jpg|thumb|Lactobacillus..."
[[File:Brussels brett blend pellicle1.jpg|thumb|Pellicle from The Yeast Bay Brussels Brett Blend; courtesy of Dan Pixley]][[File:Lactobacillus pellicle.jpg|thumb|Lactobacillus pellicle; courtesy of Matt Humbard]] A '''pellicle''' is a subtype of ''biofilm'' that is formed on the surface of a beer. A ''biofilm'' is a community of microorganisms that are connected to one another through the use of material that is present in the environment, such as proteins, long chains of sugars, or live (or dead) cells. It is often formed by [[Brettanomyces]], [[Pediococcus]], or [[Lactobacillus]]. It can also be formed by [[Saccharomyces]] in rare occasions <ref name="matt">[http://phdinbeer.com/2015/01/30/beer-microbiology-what-is-a-pellicle/ Beer Microbiology – What is a pellicle? A PhD in Beer blog. Dr. Matt Humbard. 01/30/2015.]</ref>.
==Introduction==
''Pellicles'' form when the surface of the beer is exposed to oxygen <ref>[http://www.themadfermentationist.com/2009/11/brewing-sour-beer-at-home.html Brewing Sour Beer at Home. The Mad Fermentationist Blog. Michael Tonsmeire. 11/06/2009. Retrieved 02/28/2015.]</ref> One theory is that the formation of a ''pellicle'' allows the organism to access the small amount of oxygen that is present in the headspace of the fermentation vessel. Another theory, and one that may be less accurate according to Dr. Matt Humbard, is that the ''pellicle'' protects the beer from other microorganisms <ref name="matt"></ref>. Popular thought is that the formation of a pellicle is not indicative of the quality of the sour beer that is being produced; it is only an indication that oxygen has entered the fermentation vessel and that the microbes are reacting to that exposure.
==Images==
* See [https://www.google.com/search?q=pellicle&safe=off&biw=1608&bih=963&source=lnms&tbm=isch&sa=X&ei=jw1AVePAOYqkyASt_oC4Bw&ved=0CAYQ_AUoAQ#safe=off&tbm=isch&q=sour+beer+pellicle Google search images].
==External Resources==
* [http://phdinbeer.com/2015/01/30/beer-microbiology-what-is-a-pellicle/ Beer Microbiology – What is a pellicle? A PhD in Beer blog. Dr. Matt Humbard. 01/30/2015.]
==References==
<references/>
[[Category:Terms]]
==Introduction==
''Pellicles'' form when the surface of the beer is exposed to oxygen <ref>[http://www.themadfermentationist.com/2009/11/brewing-sour-beer-at-home.html Brewing Sour Beer at Home. The Mad Fermentationist Blog. Michael Tonsmeire. 11/06/2009. Retrieved 02/28/2015.]</ref> One theory is that the formation of a ''pellicle'' allows the organism to access the small amount of oxygen that is present in the headspace of the fermentation vessel. Another theory, and one that may be less accurate according to Dr. Matt Humbard, is that the ''pellicle'' protects the beer from other microorganisms <ref name="matt"></ref>. Popular thought is that the formation of a pellicle is not indicative of the quality of the sour beer that is being produced; it is only an indication that oxygen has entered the fermentation vessel and that the microbes are reacting to that exposure.
==Images==
* See [https://www.google.com/search?q=pellicle&safe=off&biw=1608&bih=963&source=lnms&tbm=isch&sa=X&ei=jw1AVePAOYqkyASt_oC4Bw&ved=0CAYQ_AUoAQ#safe=off&tbm=isch&q=sour+beer+pellicle Google search images].
==External Resources==
* [http://phdinbeer.com/2015/01/30/beer-microbiology-what-is-a-pellicle/ Beer Microbiology – What is a pellicle? A PhD in Beer blog. Dr. Matt Humbard. 01/30/2015.]
==References==
<references/>
[[Category:Terms]]