Pea Sugars Revolutionize Sour Beer Brewing with Faster Process

Researchers discover that raffinose-family oligosaccharides from field peas can accelerate sour beer fermentation while maintaining flavor quality.

Sour beer, known for its tart and complex flavors, traditionally requires lengthy and intricate brewing processes lasting months or years.
Norwegian researchers utilized raffinose-family oligosaccharides (RFOs) from field peas to significantly shorten fermentation time to just 19 days.
Experimental beers brewed with pea-derived RFOs had higher lactic acid and ethanol levels, fruitier flavors, and comparable taste intensity to commercial Belgian-style sour beers.
The process avoids unwanted 'beany' flavors and leaves no detectable traces of RFOs, addressing potential gastrointestinal concerns.
This innovation highlights pulses like peas as sustainable brewing ingredients, promoting faster production and expanding the possibilities for sour beer making.