Archives For fermentation

Spontaneously fermented beer, on the other hand, embraces variability and its biological “terroir,” as well as the risks of entrusting a consumer product to the whims of single-celled organisms. As Glenn put it to me at the festival, “Once you put the wort out there, any type of shit can happen. It’s like magic.” The results can be divine, the perfect balance of sweet and sour. But if the microscopic critters run wild, the beer can pucker your face like a candy that kids will only eat on a dare.

via The Rise of Wild Beer.

 

I love the parallels here with “natural wine”. For all my wine loving friends, you should read this. #perspective.

The Rise of Wild Beer – Beautiful contrast to the natural wine debate

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Part 1: Fermentation': When Food Goes Bad But Stays Good

Part 2: Edible Fermentables: Wine, Beer, Cheese, Meat

The Book: The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from Around the World

If you don’t know the Fresh Air Podcast, you should.