如何识别啤酒中的酵母口味：野生酵母和细菌

一瓶俄罗斯河的奉献突出了它们使用野生酵母和细菌。[[Photograph: Mike Reis这是给予的

If there's one trend in craft beer that has fought hardest to beat out the hoppy-hoppier-hoppiest IPA arms race, it's the boom in popularity of sour beers. Small production, time-intensive sour brews offer an intriguing history (and hype-inducing rarity), but it's their unique flavor that seems to turn most drinkers into dedicated sour beer fans. The tart, puckering taste is often met with a shocked, love-it-or-hate-it type of reaction, and those with the former can't seem to get enough of the stuff. The secret ingredients that set these beers apart from the rest of the brews on the shelf are actually living creatures:酵母and bacteria。

酸啤酒通常是用少量发酵生物鸡尾酒制成的，每个人都在啤酒上留下独特且可识别的指纹。除了酿酒酵母，用于酿造啤酒的最常见酵母外，酸啤酒酿酒厂通常会采用野生酵母菌，以及诸如乳酸杆菌，pediococococus和actobacter之类的细菌。

通过自发发酵的过程，酿酒商在酵母和细菌的怜悯和细菌的怜悯中，这些小虫子跳跃，这些小虫子跳起来有机会在发酵前吐口水，糖的糖。而且，如果您想弄清楚这些生物中的哪一个有助于制作啤酒，那么实际上并不那么困难。

Brettanomyces

Brettanomyces以启发“ Barnyard”和“ Horse Blanset”之类的品尝笔记而闻名，这是一只时髦的野兽，往往会吓坏人们。它对啤酒的影响因发酵温度，啤酒中存在的其他发酵生物而差异很大，在什么时候添加的时候，但是Brett（通常是众所周知），最容易识别与4-乙基相关的Barnyard Funk苯酚，它产生的风味化合物。布雷特（Brett）还以撕破普通酵母不能撕裂的糖，使啤酒非常非常干。布雷特（Brett）几乎没有产生很少的酸，通常不负责在啤酒中创造酸味，而是在寻找马，泥土的放克。

寻找装有一剂布雷特（Brett）的Orval，以示出酵母可以做什么的一个很好的例子 - 饰面上有一个时髦的干燥，这是酵母的很好表达。锚地酿造公司还制作出伟大的啤酒，雇用布雷特（Brett）开发风味，丹佛（Denver）Crooked Stavehas a line of 100% Brettanomyces-fermented beers called Wild Wild Brett. Check 'em out!

乳杆菌和小体

Lactobacillus and its cousin Pediococcus are bacteria that produce lactic acid, which provides the tartness you can find in yogurt, buttermilk, and in almost all sour beers. While Lactobacillus tends to gently produce lactic acid, Pedio tends to take a more aggressive approach, quickly generating tons of lactic acid. Unfortunately, Pediococcus also produces a significant amount of the undesirable buttery flavor compound known as diacetyl and can leave beer with a snot-like consistency. (Ew.) So Pediococcus is rarely used without Brettanomyces by its side, since Brett "cleans up" after Pedio and yields a more palatable final product.

如果刺酪乳听起来不像是一种非常愉快的品尝乳酸和乳杆菌的乳酸电话卡，请寻找俄勒冈州波特兰的酸味啤酒Cascade Brewing。Their tart beers are soured with just Lactobacillus, which leaves them with a uniquely full mouthfeel and clean lactic sourness. Pediococcus is present in traditional lambics and many of the beers attempting to emulate that style (like the sours of Santa Rosa's俄罗斯河酿造） - 看着强烈的乳酸酸度，并配对时髦，干燥的布雷特角色。

乙酰杆菌

在大多数酸啤酒样式中，乙酰杆菌都会产生乙酸。这些东西在啤酒中吃了乙醇，从本质上将其变成醋。在尝试之前，这听起来很糟糕。为了使乙酸浓郁，请从储藏室里吃过的那瓶蒸馏瓶白葡萄酒，然后去啤酒店拿起一家公爵夫人。这款啤酒具有明显的醋状乙酸twang，您永远不会忘记它可以为啤酒带来的味道和好处。

All Together Now

Interested in seeing what these bugs can do together? Grab a traditional Belgian lambic—these beers typically contain all of the above organisms except Acetobacter, and the best ones showcase the deep complexity made possible by these yeast and bacteria.

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