Peas in Beer? The Secret to Faster Sour Brews 🍺

Could peas be the unexpected key to revolutionizing the craft beer scene? In this episode, we uncover how innovative brewers in Norway are speeding up the creation of tangy, delicious sour beers using pea-derived sugars called rafos family oligosaccharides (RFOs). These special sugars not only make the souring process faster and more consistent but also come from a sustainable byproduct of pea protein production, turning waste into brewing gold. We explore the brewing challenges of traditional sour beers, how these RFOs are transforming fermentation, and what this means for flavor, sustainability, and small-scale breweries. From harnessing wild fermentation to unlocking brighter, fruitier flavor profiles, this episode is packed with insights into brewing, history, and the future of beer innovation. Plus, find out why these pea-powered brews might surprise even the most skeptical beer lovers.If you’re passionate about craft beer, brewing challenges, and local beer styles, this is a must-watch. Don’t forget to like, subscribe, and share if you enjoyed this episode—cheers to your next pint of knowledge! 🍻#craftbrewerysustainability #environmentalbrewerypractices #brewerycommunityinitiatives #sustainablebeerproduction #sourbeerbrewingCHAPTERS:00:00 - Introducing Today’s Surprising Ingredient00:58 - Understanding Sugar Functionality04:17 - The Brewing Process Explained07:28 - Importance of Sugars in Brewing09:43 - Outro