Changes

* [[Sour Worting]] is similar to sour mashing, except the brewer often uses a pure culture instead of adding grain to the kettle. Instead of souring the mash, the wort is transferred to the boil kettle and soured usually over the time span of 1-3 days with a pure culture, or with the wild yeast and bacteria found naturally on grain (grain is added to the kettle). Similar to the sour mashing process, the sour wort is usually boiled to heat pasteurize the wort.

* [[Mixed Fermentation]] refers to the process of fermenting a wild or sour beer with a culture that contains more than just Saccharomyces (or no Saccharomyces). These are often mixed cultures containing [[Brettanomyces]], [[Saccharomyces]], [[Lactobacillus]], and [[Pediococcus]]. Mixed cultures are available from multiple yeast companies such as [[Wyeast]], [[White Labs]], [[The Yeast Bay]], [[GigaYeast]], and [[Omega Yeast Labs]].

* [[Spontaneous Fermentation]] refers to the method of using yeast and or bacteria that is naturally present in the air, or on fruit, grain, insects, or other naturally occurring carriers.

* [[Commercial Sour Beer Inoculation]] is a process where unpasteurized commercial sour beers are used to ferment a sour beer. Generally only the last half inch of a beer is used, which is sometimes called the "bottle dregs". Commercial sour beers can be used by themselves, but are more often used in conjunction with another brewing method to add diversity to a mixed fermentation.

* [[100% Brettanomyces Fermentation]] is the process of doing a primary fermentation with only [[Brettanomyces]] yeast.