I think the "wild yeast" is wrong. I’ve talked to the brewer and he has confirmed no brett in the brewery. So wild yeast should be out. From what I’ve read they use an belgian ale yeast, then finish it off with lactobacillus to sour it in the barrels. But I’ve heard mumblings of using lactic acid from others.
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Certainly possible, I’ve only had one of their beers (Jongleur, although I have bottles of several others) and it was very clean with more residual sweetness than I expected from a sour ale (not in a bad way).
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Lactobacillus is a bacteria that produces lactic acid.
It is one of the ’bugs’ commonly used to sour beers by inoculation:
Brettanomyces, Saccharomyces, Lactobacillus, Pediococcus.
Lactobacillus is not lactic acid.
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Yah, I think we are all on the same page. The conversation was about adding lactic acid to beer, not lactobacillus.
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The brewery in question does not want this shared.
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Would they be embarrassed if they were outed? If they were confident that their method was making good beer, why would they care?
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One would have to ask them, and I was in no state to do that when I last saw the brewers.
I would have no problem doing saying so myself. I’d want to see peoples reaction to the beer before I let them know, but afterwards, I’d have no problem with it.
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I’m thinking brewers who make "sour" styles and have also publicly noted that they don’t use bugs in the brewery.
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