Scientists found a faster way to brew sour beer—with peas

Quick Summary:

The yeast cannot metabolize sugars derived from peas, thus promoting the growth of essential bacteria.

Brewers of standard beer carefully control the strains of yeast they use, taking care to ensure other microbes don't sneak into the mix, lest they alter the flavor during fermentation.

Norwegian scientists might have the answer: field peas, as well as beans and lentils.

---

More Pictures

---

Read Quick SummarySave Time

or

Article Details

Author / Journalist: Jennifer Ouellette

Category: Technology

Markets: United States

Topics: Brewing Sour beer Chemistry Science

Source Website Secure: Yes (HTTPS)

News Sentiment: Neutral

Fact Checked: Legitimate

Article Type: News Report

Published On: 2025-02-05 @ 13:00:37 (14 hours ago)

News Timezone: GMT -5:00

News Source URL: arstechnica.com

Language: English

Article Length: 180 words

Reading Time: 1 minutes read

Sentences: 40 lines

Sentence Length: 5 words per sentence (average)

Platforms: Desktop Web, Mobile Web, iOS App, Android App

Copyright Owner: © Ars Technica

News ID: 25909819

View Article Analysis

About Ars Technica

Main Topics: Technology

Official Website: arstechnica.com

Update Frequency: 9 posts per day

Year Established: 1998

Headquarters: United States

News Last Updated: 8 hours ago

Coverage Areas: United States

Ownership: Independent Company

Publication Timezone: GMT -5:00

Content Availability: Worldwide

News Language: English

RSS Feed: Available (XML)

API Access: Available (JSON, REST)

Website Security: Secure (HTTPS)

Publisher ID: #32

Publisher Details

Frequently Asked Questions