What is the reason why the taste of wheat beer is too sour after fermentation?

Sour beer is brewed in the same way as most beers. Like Lager beer and Al beer, the main raw materials of sour beer are these four kinds: water, hops, malt and yeast, but the taste of sour beer is different, as the name suggests, it is sour. The way to make beer sour is to add some acid bacteria, such as lactic acid bacteria and cocci, which can produce lactic acid. During fermentation, the pH value will drop, which will make the beer sour.

The development history of sour beer has been several centuries, and different kinds of sour beer have also been developed. Today, there are famous Belgian Lambik, Guiz and Flemish red/brown aluminum. For a deeper understanding of Brown Al, please refer to the craft beer style: Brown Al, this is a traditional sour beer. In other parts of Europe, Berlin ale and Gus produced in Germany are also very famous sour beer.

Traditionally, Lambik beer is brewed in Pajottenland, Belgium and Brussels Capital Region. This wine is made of 60-70% barley malt and 30-40% ungerminated wheat by open-air fermentation in the form of cloudy sugar. Compared with other beer styles, it takes longer to brew Lambik beer. After a long "brewing day", the wort was transferred to Koelschip for cooling and fermentation.

When wort is cooled by cold air, microorganisms in the wind are brought into wort, and different microorganisms in the wind multiply in wort. At present, the microorganisms mainly used to brew Lambik beer are: yeast, Pasteurella, Saccharomyces cerevisiae and Pediococcus. Subsequently, these beers were transferred to oak barrels all over Europe for 2-3 years. Cinnamon seeds also need to be stored in Lambik, but the storage time is 1, 2 or 3 years, depending on the taste of the brewer/requester.

Flemish red/brown El is mainly produced by Brouwerij Rodenbach in Rusellale, Belgium. It was not until 1970s that beer brewed in Rodenbach would be fermented in real time. Now, use the existing strain mixture in the brewery. Flanders red ale has a remarkable feature, that is, it has the taste of lactic acid and acetic acid. Different from Lambik, the regions producing this wine will use lactic acid bacteria to strengthen the sour taste and acetic acid taste, so that these two flavors become the style of this wine. As the name implies, the color is darker than Lambik's, because it is mixed with complex malt ingredients and roasted malt, which can make the finished product reach this color. This kind of beer is usually stored in large oak barrels or an oversized oak barrel called Foudres for many years.