Pre-fermentation with lactic acid bacteria in sour beer production

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  • Anna Dysvik
    Faculty of Chemistry, Biotechnology and Food Science; Norwegian University of Life Sciences; P.O. Box 5003 N-1433 Aas Norway
  • Kristian Hovde Liland
    Faculty of Science and Technology; Norwegian University of Life Sciences; P.O. Box 5003 N-1433 Ås Norway
  • Kristine S. Myhrer
    NOFIMA - Norwegian Institute of Food, Fisheries and Aquaculture Research; PB 210 N-1431 Ås Norway
  • Bjørge Westereng
    Faculty of Chemistry, Biotechnology and Food Science; Norwegian University of Life Sciences; P.O. Box 5003 N-1433 Aas Norway
  • Elling-Olav Rukke
    Faculty of Chemistry, Biotechnology and Food Science; Norwegian University of Life Sciences; P.O. Box 5003 N-1433 Aas Norway
  • Gert de Rouck
    Faculty of Engineering Technology; KU Leuven Technology campus Gent; Gebroeders De Smetstraat 1 B9000 Ghent Belgium
  • Trude Wicklund
    Faculty of Chemistry, Biotechnology and Food Science; Norwegian University of Life Sciences; P.O. Box 5003 N-1433 Aas Norway

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