Contrary to popular belief, _________________ is yeast and NOT bacteria.

_______________ is the primary acid in sour beers, along with carbonic acid from dissolved carbon dioxide.

Brettanomyces doesn't typically contribute much acidity to beer, unless there is a large amount of ____________ available, which causes the Brettanomyces to produce acetic acid, creating a vinegar-like sourness.

A drawback of acidifying beer with Pediococcus is that most strains produce perceivable concentrations of _____________.