The yeast cannot metabolize sugars derived from peas, thus promoting the growth of essential bacteria.

Do you long for that tart fruity flavor of a sour beer but wish the complicated brewing process were faster? Norwegian scientists might have the answer: field peas, as well as beans and lentils. According to a new paper published in the Journal of Agricultural and Food Chemistry, experimental beers made with the sugars found in these foods had similar flavor profiles to your average Belgian-style sour beer, yet the brewing process was shorter with simpler steps.

“Sour beer is the beer enthusiast’s alternative to champagne," said co-author Bjørge Westereng of the Norwegian University of Life Science. "By using sugars derived from peas that yeast cannot metabolize, we promote the growth of bacteria essential for producing sour beer.”

...read more at arstechnica.com