Production technologies, modern research and the Ukrainian market of sour beer and beer of spontaneous fermentation

Abstract

The article examines modern technologies of the production of sour beer and beer of spontaneous fermentation, microorganisms involved in the fermentation stage. The technologies and phases of fermentation of spontaneously fermented American Coolship Ale and Lambic are compared. The Ukrainian brewing market is analyzed for the production of sour beer and beer of spontaneous fermentation, the part of the involved breweries, and their productivity. The impact of beer production technology on the price and production of these beer types by breweries.