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Scoby Sour Kettle?

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joshesmusica

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Long story short, my wife is now making kombucha. After reading up on how to do it, and then teaching her, I got to thinking that it sounds like it's the good kind of bacteria that make this stuff, so why wouldn't it work on wort. I want to do a brown berliner weisse in the near future, and now I'm wondering if I could just use this to get the sour. I believe this culture is a mixture of wild yeast and bacteria, so I'm wondering if that would help with the complaint about BWs being a bit one dimensional on the sour notes.

What do you guys think? Anybody done this before?
 

ColoHox

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A large proportion of the "mother" culture used for Kombucha is Acetobacter, which is not very beer friendly. A Berliner Weisse gets its light sour character from lactic acid.

Acetobacter produces acetic acid (vinegar), which would be inappropriate in a true Berliner. There is acetic character in many other sours, especially Duchesse De Bourgogne, so maybe you could go that route instead of making a BW.
 
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