A New Way to Sour Mash Intentional Inoculation of Lactobacillus in Grain-based Fermentations Abstract: Yeast fermentation is the driving force behind alcohol creation and the production of spirits in our distilleries. They form the ethanol, as well as the complex flavors and aromas we have come to love. However, bacteria have always played a large role in this process as well, intentionally and unintentionally, historically and in modern distilleries. We have been investigating the idea of intentional bacterial inoculations, alongside standard yeast pitches, to create new and exciting flavor profiles and fermentations. These yeast-bacterial co-fermentations have shown a lot of promise as a new, highly controllable/reproducible method for sour mashing at the craft scale. In this webinar, we will investigate the effects this has on the fermentation, as well as the resulting spirits’ profile and maybe some new and unique ways we can play with this new tool.
