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Flat sours are caused by certain strains of bacteria, such as Lactobacillus brevis, that produce acetic acid but not carbon dioxide during fermentation. This leads to a decrease in carbonation levels and a flat taste in the final product. Improper sanitation practices or contamination by wild yeast or bacteria can also contribute to the development of flat-sour off-flavors in beer.

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AnswerBot

1y ago

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