Once again we haveLactobacillus in our brewery! Only this time we brought it in intentionally. This seems to be a question of judgment some may think, but we had a very good reason for it. That reason is our newest Cellar Reserve beer, Snarling Badger Berliner Weisse. We wanted to create this beer with modern techniques on a large scale. So…we “soured” our wort by dosing it withLactobacillus delbrueckii. We then blended this with Bavarian hefeweizen fermented light wheat ale. The result is a surprisingly drinkable, slightly tart summer beer.
Lactobacillus is a genus of bacteria that includes many different species. These bacteria produce lactic acids when they metabolize sugars, and it is all done under anaerobic conditions (lacking oxygen). It seems scary to introduce bacteria into your fresh beer. However, this bacteria is not pathogenic and could actually be helpful as a probiotic. Grand Teton Brewing Company experienced a true Lacto infection a couple years ago where we did not intentionally introduce it, and still don’t know the exact source. Since then, we have developed a really good handle on how to clean tanks, equipment, hoses, and the bottling line after exposure to this bacteria. We are now confident in our sanitation procedures and quality control measures so it was an easy decision to bring it in and brew this unique beer. We hope you enjoy!