Changes

Methods of creating sour beer without using ''Brettanomyces'' are also considered a form of mixed fermentation. In general, these methods include pitching a pure culture of ''Lactobacillus'' along with brewers yeast at the same time or staggered with pitching ''Lactobacillus'' first for a day or two and then brewers yeast (Cascade Brewing is known for the latter process <ref>Tonsmeire, Michael. "American Sour Beers: Innovative Techniques for Mixed Fermentations". Brewers Publications, Jun 15, 2014. Pg 125.</ref>). In some cases, the brewer's yeast (''Saccharomyces cerevisiae'' or ''Saccharomyces pastorianus'') can be pitched first, and then the ''Lactobacillus'' is pitched (see "Reverse MTF Method" below). 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 ester and phenol profile of ''Brettanomyces''. While these types of beers may be less complex than beers with ''Brettanomyces'', they produce a different beer than [[Wort Souring|Kettle soured]] beers. Several studies have shown that co-fermentation of brewers yeast and lactic acid bacteria produces an objectively different beer than kettle souring or adding pure lactic acid. Pre-acidifying with lactic acid bacteria fermentation can also negatively affect the primary yeast fermentation, but other studies have shown that it can also result in a faster fermentation time but with less attenuation and less yeast growth. See the [[Lactobacillus#Effects_on_Mixed_Fermentation|''Lactobacillus'' Effects on mixed FermetnationFermentation]] wikipage for more information on these studies.