“Sour beer is the beer enthusiast’s alternative to champagne," said co-author Bjørge Westereng of the Norwegian University of ...

Sourdough is a tangy-tasting bread made with naturally occurring yeasts and lactic acid bacteria. Here's what can make it ...

Sour beers are enjoyed for their complex and often tart flavors, but brewing can sometimes be long and arduous. Researchers ...

Sour beers have become a fixture on microbrewery menus and store shelves. They're enjoyed for their tart, complex flavors, ...

Two further advantages of fermenting seaweed are that it avoids an energy-intensive drying process and that the lactic acid bacteria that grow during fermentation have been shown to reduce any ...

Known for their zesty profile, sour beers traditionally demand a time-consuming brewing process involving wheat starch for ...

Oxygen is required later on to remove the lactic acid, hence one goes on panting after the effort is over. Fermentation in yeast and lactic acid production in the animal are thus similar changes ...

The tea leaves are packed into wooden barrels for 2 to 4 weeks and left to create a natural lactic-acid fermentation. The sun-dried leaves are made into a tea that is enjoyed by young and old ...