Nothing inspires a smack of the lips like a crisp, acidic sip of sour beer. Rather than taking the modern route of brewing, sour beer is a special category of beverage that uses wild yeast and ...

The beers were tested at two levels: a refrigerated 39.2°F, and a “room temperature” 57.2°F. While E. coli and salmonella were able to survive in both low and non-alcoholic beer for up to 63 ...