As a homebrewer who consumes the end product of microorganism processes, an unexpected infection almost always yields off-flavors that are counted as defects in

As a homebrewer who consumes the end product of microorganism processes, an unexpected infection almost always yields off-flavors that are counted as defects in the beer. That said, there are some beer types that are "spontaneously fermented" by environmental yeasts, that end up with a sour taste as a desirable characteristic, and the rest of the beer flavor profile is crafted to harmonize with it. I think there is a slight possibility the claim is true, but only for sourdough breads.