Co-fermentation Involving Saccharomyces cerevisiae and Lactobacillus Species Tolerant to Brewing-Related Stress Factors for Controlled and Rapid Production of Sour Beer

by Anna Dysvik, Sabina Leanti La Rosa, Kristian Hovde Liland, Kristine S. Myhrer, Hilde Marit Østlie, Gert De Rouck, Elling-Olav Rukke, Bjørge Westereng, Trude Wicklund
Published 2020-02-01