MicroSynergies ® Microbials for Beer Fermentation

Learn more about our MicroChoice® product formulations for other, related industries...

About Beer Fermentation

Malted barley is the source of the fermentable sugars in beer - and the resulting alcohol in beer is produced by yeast fermentation.

Most yeast fermentation is done with a Saccharomyces strain, which tends to be the quickest and most reliable way to create beer.

Some brewers, thought, are opting for Brettanomyces strains, which take much longer to convert sugars into alcohol, but some say produce a more unique flavor.

Generally, bacteria is seen as a contaminant in beer production, but in certain cases (and especially in the production of sour beers), flavor-enhancing bacteria are added to give these beers their unique taste.

Here is a look at the two most common genus of bacteria used:

  • Lactobacillus converts sugars into lactic acid rather than into alcohol, which lowers the brewing beer’s pH, giving it a sour taste. Popular styles using Lactobacillus include goses and weisses. 

  • Just like the LactobacillusPediococcus converts sugars into lactic acid, also giving the beer a sour taste. However, many beer brewers and drinkers find the Pediococcus strains' flavor-producing profile to be much stronger than the Lactobacillus's. In addition, Pediococcus is more often paired with the Brettanomyces in the brewing process than is Lactobacillus because of the complexity of a longer fermentation time and more unique flavors produced using the Pediococcus. Popular styles using Pediococcus include lambics and certain reds.


For additional information on MicroSynergies® ® cultures, products, and contract fermentation, please contact us.

lactobacillus acidophilus, Pediococcus, brevis, delbrueckii

MicroChoice ® Cultures for Beer Fermentation

The following are organisms are commonly used in the beer fermentation process:

Yeasts (for turning sugars into alcohol)

  • Brettanomyces (Dekkera)

  • Brettanomyces anomalus

  • Brettanomyces claussenii

  • Brettanomyces bruxellensis

  • Brettanomyces lambicus

  • Brettanomyces custersianus

  • Brettanomyces naardenesis

  • Brettanomyces nanus (Eeniella nana)

  • Saccharomyces cerevisiae *

  • Saccharomyces bayanus

Bacteria (generally used in producing sour beers)

If you're looking for a particular organism that you don't see listed here, please contact us as we tend to bring on new organisms faster than we can add them to our website!

Do you have a particular strain that you need grown? We have plenty of contract fermentation options available as well!

For information on the additional products available or on custom formulating a product to meet your specific needs please contact us.

* Indicates laboratory, in-stock cultures.