# 🍺 NOTES - BEER Avoid buying IPA older than three months, and pick beer in a beer fridge over beer on a shelf lactobacillus bacteria (lovingly referred to as “lacto” in the beer world) creates lactic acid, which results in the relatively clean lemony-tart puckering sour you recognize in beers; pediococcus bacteria (which also gets a cute nickname: pedio), which also creates tart lactic acid but also brings funkier side notes; acetobacter (which *DOESN’T* get a cutesy nickname, which sucks!), the same bacteria that turns wine into vinegar and creates acetic acid, giving (surprise!) sour vinegar flavors; and brettanomyces, a wild yeast (woo, outlier!) known as “brett” for short that creates a drier, funkier set of flavors.