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And helpful bacteria such as Lactobacillius and Pediococcus convert sugar in the brew to acids that lend a tart edge.

Their trademark sharp, acidic flavors come from the presence of lactic bacteria, including Lactobacillus and Pediococcus, during fermentation.

The drink gets its tart taste from bacteria like Lactobacillus and Pediococcus, which produce acids that cause it to sour.

That mix contains a Belgian-style ale strain, Saccharomyces, two Brettanomyces strains, Lactobacillus, and Pediococcus, Friedlander says.

In addition, the mix contained Lactobacillus, Pediococcus, and Acetobacter bacteria, all known to imbue a sour character to a beer.