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'''Sour mashing''' is a technique for adding acidity to a beer before primary fermentation begins. This is accomplished by the introduction of lactic acid bacteria into the mash after the completion of the mashing processstarch conversion. Performing a sour mash is similar to [[Sour Worting|sour worting]] in that both techniques involve acidification of unfermented wort with lactic acid bacteria before primary fermentation. Many sour brewers prefer [[Sour Worting|sour worting]] (which includes ''kettle souring'') due to having more control over off flavors produced versus sour mashing.