Scientists found a faster way to brew sour beer—with peas
Do you long for that tart fruity flavor of a sour beer but wish the complicated brewing process were faster? Norwegian scientists might have the answer: field peas, as well as beans and lentils. According to a new paper published in the Journal of Agricultural and Food Chemistry, experimental beers made with the sugars found in these foods had similar flavor profiles to your average Belgian-style sour beer, yet the brewing process was shorter with simpler steps.
“Sour beer is the beer enthusiast’s alternative to champagne,” said co-author Bjørge Westereng of the Norwegian University of Life Science. “By using sugars derived from peas that yeast cannot metabolize, we promote the growth of bacteria essential for producing sour beer.”
As previously reported, sour beer has been around for centuries and has become a favorite with craft brewers in recent years, although the brewing process can be both unpredictable and time-consuming. Brewers of standard beer carefully control the strains of yeast they use, taking care to ensure other microbes don’t sneak into the mix, lest they alter the flavor during fermentation.
