| Abstract: | The evolution of the microbial population during the industrial fermentation of a Belgian acidic ale was followed, and the most important micro-organisms were identified. In essence, the process can be considered to be a tandem fermentation, as a period of ethanolic fermentation is followed by a period of lactic acid fermentation. The process consists of three stages. The first stage is a seven day fermentation mainly by Saccharomyces; the second is a four to five week fermentation in which Lactobacilli become important; in the third stage a twenty to twenty-four month fermentation in cask, Brettanomyces species, Lactobacilli, Pediococcus parvulus and Acetic Acid bacteria are all present. The evolution of the Brettanomyces-Pediococcus coculture during the tertiary fermentation shows a remarkable similarity with the evolution during a gueuze fermentation. |
