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.
I love the parallels here with “natural wine”. For all my wine loving friends, you should read this. #perspective.
Beer Notes 2004 – 2012
Where I buy green beans
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My Wine Blog