Development of a tractable model system to study microbial community succession during wood-ageing of beer on a lab scale KU Leuven
Wood-ageing of conventionally fermented beers is gaining increased attention in the production of sour beers with a noteworthy balance between sourness, wood aroma and flavour complexity due to the extraction of wood-derived compounds and the activity of many ‘wild’ microorganisms. However, up until now wood-ageing of craft beers remains an unpredictable process that often generates unexpected or undesirable results. In order to improve the ...