What You Need to Know
The process relies on enzymatic conversion of starches to maltose during the mash, followed by alcoholic fermentation by yeast producing ethanol and CO₂, while lactic acid bacteria generate lactic acid, giving the beer a mild sourness. The temperature window ensures optimal enzyme activity and yeast viability, and the short fermentation time limits alcohol content to 2–4 % ABV.
The Science
Primary Reaction
Fermentation of maltose to ethanol and CO₂ by yeast, with concurrent lactic acid production by bacteria