District Georgia

The document provides an in-depth overview of mixed fermentation in brewing, emphasizing the roles of various microorganisms such as Lactobacillus, Pediococcus, and Brettanomyces. It categorizes mixed fermentation into two types based on the presence of lactic acid bacteria, which contribute to the beer's acidity and tartness. The text highlights the flavor contributions of these microorganisms, detailing how Lactobacillus and Pediococcus influence sourness and how Brettanomyces adds complexity through its unique fermentation capabilities. Additionally, it discusses the acids and esters produced during fermentation, which significantly impact the flavor profiles and overall quality of the beer.