Dried Yeast

Dehydrated Sour Hour

A new product for the brewing market, this is a dried lactic acid producing yeast providing a clean citrusy sourness.

Suitable for

Sours


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Looking for a unique way to add some sourness to your beer?

Check out WHC Lab Sour Hour Dried Yeast. This yeast is isolated from grapes and naturally produces lactic acid, ethanol and an ester profile when inoculated into the wort. It’s the perfect alternative to kettle souring with Lactobacillus species.

With WHC Lab Sour Hour Dried Yeast, you can control the degree of sourness in your beer by manipulating the amount of simple sugars in the wort. So whether you’re looking for a gentle hint of sourness or something more extreme, this yeast is up to the task. And because it’s dried, it’s easy to store and use whenever you’re ready to brew. So why not give it a try? Your taste buds will thank you!

Yes, yeast produces lactic acid during fermentation. The reason this occurs is that the yeast cells are unable to produce oxygen and, as a result, they begin to ferment the sugar in the wort. During fermentation, yeast converts glucose (sugar) into ethanol and carbon dioxide gas. However, one of the by-products of fermentation is lactic acid, which is responsible for giving the beer its sour taste.

Lactic acid is one of the main components that contribute to the sourness of the beer. Other acidifiers such as acetic acid, citric acid, and malic acid can also make beer sour. However, lactic acid is typically the most abundant acid in sour beer. Lactic acid is produced by lactic acid bacteria (LAB) during fermentation. The amount of lactic acid produced depends on various factors such as the type of LAB used, fermentation temperature, oxygen exposure, etc. In general, moderate amounts of lactic acid will add a pleasant tanginess to a beer while large amounts will make it excessively tart. Some brewers intentionally create very sour beers by allowing their fermentations to become heavily infected with LAB.

Yes, lactic acid is sour. It’s a type of acid that occurs naturally in foods like dairy products and certain fruits. When you eat something that contains lactic acid, it causes a sour taste in your mouth. Lactic acid is also used as a food additive to give certain products a sour flavour.

There are a few different types of sour beers, and the answer to this question depends on which type of sour beer we’re talking about. Let’s take a look at some of the most common types of sour beers:

1) Belgian Lambic: This is a style of beer that is spontaneously fermented, meaning that there is no added yeast. The fermentation process begins when the beer comes into contact with the naturally occurring yeasts and bacteria in the air. So, yes, Lambics do contain Lactobacillus.

2) American Sour Beers: These beers are made using various strains of Brettanomyces (a type of wild yeast), and Lactobacillus is not typically used in the brewing process.

3) German Sour Beers: These beers are often made with Lactobacillus, but not always. It depends on the specific style of beer.

So, to answer the question, it really depends on the type of sour beer we’re talking about. But in general, yes, many sour beers do contain Lactobacillus.

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Weight0.5 kg
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