This is a news story, published by Phys Org, that relates primarily to the Journal of Agricultural and Food Chemistry news.
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Sour beerPhys Org
•Entertainment
Entertainment
88% Informative
Researchers report in the Journal of Agricultural and Food Chemistry brewed new sours in less time using a seemingly strange ingredient: field peas.
The characteristic mouth-puckering taste of a sour beer comes from acids made by lactic acid-producing bacteria.
Pulses have historically been underutilized largely because of their tendency to impart beany flavors to foods.
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90
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91
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English
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