Tickety Brew Core Beers….
List coming soon
- Bacteria Role: Lambics are spontaneously fermented with wild yeast and bacteria from the environment. The presence of lactic acid bacteria gives it a characteristic tartness. Brettanomyces, a type of yeast, and other bacteria contribute to its unique and complex flavor profile.
- Bacteria Role: Gueuze is a blend of young and old Lambics which is then bottled. The sugars from the young Lambics feed the bacteria and yeast from the old Lambics, leading to a secondary fermentation in the bottle, resulting in a bubbly, sour, and complex beer.
- Berliner Weisse:
- Bacteria Role: This is a sour and slightly cloudy beer. Lactic acid bacteria are responsible for its characteristic tartness. Historically, this sourness came from spontaneous fermentation, but many modern brewers use a controlled pitch of lactobacillus.
- Flanders Red Ale:
- Bacteria Role: Often referred to as the “Burgundy of Belgium”, this beer owes its deep red color and sour taste to the long maturation in oak barrels, during which lactic acid bacteria, along with Brettanomyces yeast, play a role in developing its complex flavor.
- Oud Bruin:
- Bacteria Role: Originating from the Flemish region of Belgium, Oud Bruins are aged with a mix of yeast and lactic acid bacteria, giving them a sweet and sour profile.
- Bacteria Role: This German-style sour beer is known for its coriander spiciness and a hint of salt. It’s traditionally fermented with both yeast and lactic acid bacteria, resulting in a bright and zesty tartness.
- American Wild Ale:
- Bacteria Role: These are beers fermented with a variety of wild yeast and bacteria. They often have a sour or funky profile, thanks to the presence of organisms like Brettanomyces, Pediococcus, and Lactobacillus.
- Brett Beer:
- Bacteria Role: These are beers where Brettanomyces (often just called “Brett”) yeast takes a lead role. While Brettanomyces is technically a yeast, not a bacterium, its mention is important given its close association with bacterial fermentations in sour beers. It imparts earthy, barnyard-like flavors.
- Kombucha Beer:
- Bacteria Role: Kombucha is primarily a fermented tea but has found its way into the beer world. It’s fermented with a SCOBY (Symbiotic Culture Of Bacteria and Yeast), resulting in a tangy, tart, and sometimes fruity profile.
- Milk Stout:
- Bacteria Role: While not sour or funky, it’s worth mentioning this type of beer because of its use of lactose, a sugar. Lactose is unfermentable by most beer yeasts, but certain bacteria can break it down, so brewers have to ensure these bacteria are not present to maintain the beer’s sweet profile.
It’s crucial to understand that not all beers are intentionally brewed with bacteria, and in many beer styles, the presence of bacteria is considered a flaw. However, in the styles listed above, bacteria are an essential component, bringing out unique and cherished flavors and profiles.