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Piwa kwaśne oraz metody ich produkcji są znane od setek lat. Proces ten jest oparty na fermentacji spontanicznej przeprowadzanej głównie przez gatunki drobnoustrojów takich, jak: Lactobacillus, Pediococus czy Brettanomyces. Mikroorganizmy te są zdolne do syntezy metabolitów obniżających pH brzeczki oraz nadających gotowemu produktowi pożądane cechy sensoryczne, charakterystyczne dla danego stylu piwa...
Set the date range to filter the displayed results. You can set a starting date, ending date or both. You can enter the dates manually or choose them from the calendar.