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'''Sour Worting''' is a process in which [[Lactobacillus]] is given a "head start", pitched before the yeast so that it will be able to produce significant amounts of lactic acid before the saccharomyces completes the main fermentation. There are several variations on this method, including souring in the primary fermenter, souring in a secondary vessel, or even souring in the boil kettle itself. There are also various methods of inoculating the wort with Lactobacillus. Finally, the brewer has the option of pasteurizing the wort by heating it to kill the Lactobacillus before adding the yeast for the main fermentation. Many brewers prefer this process over [[Sour Mashing]] because it can be easier to control, and when implemented properly it produces a clean sour beer in a short amount of time. The possibility of pasteurizing the soured wort also makes this a good method for making sour beers with a lot of residual malt sweetness (e.g. sour barley wines), and should also make it attractive to brewers who are concerned about infection issues in their cold side equipment (equipment that is used post-boil) <ref>[http://sourbeerblog.com/fast-souring-lactobacillus/ Miller, Matt. Dec 20, 2014. "Fast Souring with Lactobacillus – Best Practices, Sensory, & Science". Sour Beer Blog.]</ref>. When sour worting, some brewers first lower the pH of the wort to 4.5-4.8 before pitching Lactobacillus. This is said has sometimes been found to help the head retention of the beer. For more information, see the [[Lactobacillus#Foam_Degradation|Lactobacillus page section on Foam Degradation]].