Belgians make sour beer through a system in which micro-organisms fall from the air, walls, the wood and through flies into cooled beer. They have been doing this in the same cellars for a hundred or more years, which is why a constant microflora has developed. In our country, the primary fermentation, which is very turbulent, is first done in stainless steel containers and lasts from one week to a month, depending on which microorganisms are added. If this brewed beer were immediately poured into barrels, the fermentation would cause all of the content to burst out of the barrels. That is why already partially fermented beer is poured into oak barrels, in which it begins to age. It is only in the secondary fermentation, when, if needed, new microorganisms are added, that it acquires its characteristic acidic taste. We actually produce craft beer, which is aged and altered by microbial additives.

 

Miha Tome, Dnevnik, 10 January 2018