Mixed Results: How Sour Ale Producers Make the Numbers Work

May 6, 2024 | David Nilsen

Mixed-fermentation, long-aged sours are among the most prestigious styles in all of beer. The esoteric flavors and lore of Belgian Lambic styles have inspired countless American brewers to look beyond conventional fermentations in search of mystery and glory. It’s an expensive but esteemed branch of brewing, and one upon which many reputations have been built. The only problem? Hardly anyone seems to be buying these beers anymore.

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Hops & Bacteria | How Brewers Use the Antibacterial Properties of Hops

November 17, 2021 | David Nilsen

“It’s been known for a long time the addition of hops will control the growth of bacteria in beer,” says Matt McCarroll, professor of chemistry and biochemistry and director of the Fermentation Science Institute at Southern Illinois University. While these antibacterial qualities aren’t usually needed in modern brewing, the rise in popularity of mixed-fermentation beers has reawakened interest in this poorly understood property of hops.

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