Description
A low‑ABV, mildly sour beer produced by steeping barley malt and fermenting with a wild sourdough starter at ambient temperatures.
Technical
Starch gelatinisation in the malted barley releases maltose, which is then converted by Saccharomyces yeasts to ethanol and CO₂. Lactic‑acid bacteria present in the bappir starter simultaneously ferment sugars to lactic acid, lowering pH and imparting a sour note. The absence of hops means bitterness derives from barley proteins and yeast metabolites.
Science
Primary Reaction
Mixed fermentation of starches to ethanol and lactic acid by Saccharomyces and lactic‑acid bacteria
Sensory Profile
Aroma ()
earthymaltysweetsourfermentativeyeastygrainymustyfruity esters