ReviewApplied and environmental microbiology2020
Microbial Dynamics in Traditional and Modern Sour Beer Production.
Review in Applied and environmental microbiology, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 28 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
28 citing papers in PubMed, 85 citations in OpenAlex.
- Effects of Accelerated Fermentation on the Chemical Composition and Quality of Beer.Molecules (Basel, Switzerland) · 2026Article
- Native microorganisms as natural enhancers in craft beer and wine production.Frontiers in microbiology · 2026Review
- Beer Production With Umbu (Spondias tuberosa) Using Conventional and Nonconventional Yeast.Journal of food science · 2026Article
- Flavorful Microbial Fermentation: Metabolic, Flavoromic, and Sensory Analysis Insights Into Probiotic-Enhanced Catharina Sour Beer WithInternational journal of microbiology · 2026Article
- Beer Aroma Compounds: Key Odorants, Off-Flavour Compounds and Improvement Proposals.Foods (Basel, Switzerland) · 2025Review
- Sour Fruit Beers-Ethanol and Lactic Acid Fermentation in Beer Production.Molecules (Basel, Switzerland) · 2025Article
- Production of Lambic-like Fruit Sour Beer withAntioxidants (Basel, Switzerland) · 2025Article
- Mouthfeel of Food and Beverages: A Comprehensive Review of Physiology, Biochemistry, and Key Sensory Compounds.Comprehensive reviews in food science and food safety · 2025Review
- β-Glucosidase Activity ofFoods (Basel, Switzerland) · 2025Review
- Flavor patterns of beer fermented byFood science and biotechnology · 2025Article
- Effects of Moderate Consumption of a Probiotic-Fermented Sour Beer on the Inflammatory, Immunity, Lipid Profile, and Gut Microbiome of Healthy Men in a Participant-Blinded, Randomized-Controlled Within-Subject Crossover Study.Food science & nutrition · 2024Article
- Article
- Sourdough Yeast Strains Exhibit Thermal Tolerance, High Fermentative Performance, and a Distinctive Aromatic Profile in Beer Wort.Foods (Basel, Switzerland) · 2024Article
- The potential for Scotch Malt Whisky flavour diversification by yeast.FEMS yeast research · 2024Review
- Article
- Sour Beer as Bioreservoir of Novel Craft Ale Yeast Cultures.Microorganisms · 2023Article
- Opportunities and Challenges of Understanding Community Assembly in Spontaneous Food Fermentation.Foods (Basel, Switzerland) · 2023Review
- A chemically-defined growth medium to support Lactobacillus-Acetobacter sp. community analysis.PloS one · 2023Article
- Sour Beer withFoods (Basel, Switzerland) · 2022Article
- The Application of Metagenomics to Study Microbial Communities and Develop Desirable Traits in Fermented Foods.Foods (Basel, Switzerland) · 2022Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
6 authors at 2 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Traditional sour beers are produced by spontaneous fermentations involving numerous yeast and bacterial species. One of the traits that separates sour beers from ales and lagers is the high concentration of organic acids such as lactic acid and acetic acid, which results in reduced pH and increased acidic taste. Several challenges complicate the production of sour beers through traditional methods. These include poor process control, lack of consistency in product quality, and lengthy fermentation times. This review summarizes the methods for traditional sour beer production with a focus on the use of lactobacilli to generate this beverage. In addition, the review describes the use of selected pure cultures of microorganisms with desirable properties in conjunction with careful application of processing steps. Together, this facilitates the production of sour beer with a higher level of process control and more rapid fermentation compared to traditional methods.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.