Are the following an issue for you or your brewery in producing sour beer:
Length of time to produce
Contamination Risk
Consistency in final product
If so, would you be interested in a product or process that would reduce these issues?
Would you be more likely to use this type of product if it was an ingredient added to your mash, wort, or another step in the process?
Do you have any other feedback you would like to provide about issues you face in producing sour beer?
Length of time to produce
Contamination Risk
Consistency in final product
If so, would you be interested in a product or process that would reduce these issues?
Would you be more likely to use this type of product if it was an ingredient added to your mash, wort, or another step in the process?
Do you have any other feedback you would like to provide about issues you face in producing sour beer?