Sour beer, the tart and tangy outcome of a brewing process that’s been used in Europe for centuries, has recently surged in popularity in the U.S. Today, scientists report progress on a study of how acids and other flavor components evolve while the beverage ages. Their aim is to help brewers understand and gain more control over sour beer’s taste. The researchers will present their results at the American Chemical Society (ACS) Fall 2020 Virtual Meeting & Expo.
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Source: Phys.org