What You Need to Know
The process begins with starch hydrolysis by endogenous amylases in barley, converting starches to fermentable sugars. These sugars are then converted to ethanol and organic acids by lactic acid bacteria and wild yeasts, producing a mildly alcoholic, sour profile. The addition of herbs such as pennyroyal or dill provides flavor and antimicrobial compounds that influence the microbial community.
The Science
Primary Reaction
Starch hydrolysis by endogenous amylases → fermentation by lactic acid bacteria and wild yeasts producing ethanol and lactic acid