Changes

==Techniques==

===Kettle and Mash Hopping===

For both mixed fermentation sour beers and kettle sour beers, hops are often not used at all. In the case of kettle sours, sometimes brewers opt to add hops after the wort has been soured (see [[Wort Souring]]). Commercial brewers in the USA must by law use 7.5 pounds of hops for 100 barrels of beer <ref>[https://www.ttb.gov/rulings/2008-3.pdf "Classification of Brewed Products as “Beer” Under the Internal Revenue Code of 1986 and as “Malt Beverages” Under the Federal Alcohol Administration Act". TTB Ruling 2008, Number 2008-3. 07/07/2008. Retrieved 12/12/2016.]</ref> (malt beverages without hops can still be approved by the FDA instead of the TTB; contact the TTB for guidance <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1508230109205198/?match=ZGFuIHBpeGxleQ%3D%3D MTF thread with John Joyce and Joseph Kearns on TTB vs FDA approval for beer/malt beverages without hops. 12/13/2016.]</ref>). Since there is no US regulation for when the hops must be added, mash hopping might be a considered technique for commercial breweries in the US and in other parts of the world where hops are a requirement for beer (mash hopping retains only about 30% of the IBU that a 60 minute boiling addition does <ref>[https://www.homebrewersassociation.org/how-to-brew/resources/conference-seminars/ "Putting Some Numbers on First Wort and Mash Hop additions." David Curtis. 2014 National Homebrewers Conference presentation slides. Retrieved 12/12/2016.]</ref>). In historical German Berliner Weisse brewing, mash hopping or boiling hops during the decoction were also typical techniques (see [[Berliner_Weissbier#Historical|Berliner Weisse historical brewing]]). Another historical technique for adding hops to beer is to add a hop tea (hops boiled in water), for example in historical [http://www.garshol.priv.no/blog/331.html raw ale] brewing <ref>[http://www.garshol.priv.no/blog/331.html "Raw ale". Larsblog. Lars Marius Garshol. 05/06/2015. Retrieved 12/12/2016.]</ref>. For lactic acid cultures that are hop tolerant, hops can be used as a way to inhibit the amount of acid produced by them if the brewer desires this.

A popular technique for [[100%25_Brettanomyces_Fermentation|100% Brettanomyces Fermentation]] is to use a typical IPA recipe. Hops do not inhibit ''Brettanomyces'' yeast. Some of the fruity characteristics of ''Brettanomyces'' can complement the fruity character of hops such as Citra, Amarillo, and Galaxy. For beers that are fermented with just ''S. cerevisiae'' and ''Brettanomyces'' but not lactic acid bacteria (such as some American farmhouse ales), Old World and noble hops are often used as well as North American and New Zealand/Australian citrusy hops, depending on what flavor and aroma profile the brewer is intending.

===Dry Hopping===