Paperback, 315 pages
English language
Published Dec. 5, 2014 by Brewers Publications.
When brewers allow organisms other than Saccharomyces yeast to influence the taste of their ales, a new family of flavors enters the beer vocabulary. Wild Brews explores the world of lambics, Flanders red and Flanders brown beers as well as the many new American beers produced in a similar style. Beer lovers and brewers alike will find a detailed description of the brewing methods and fermentation procedures used to craft these distinctively flavorful beers as well as information on wood-barrel aging, blending and the use of fruit in wild fermentations.
Full of interesting quotes from brewers, historical information about the evolution of beer in belgian and flemish breweries and technical information about brewing wild beers.
Both the words and the tables were easy to read and more importantly a clear explanation of the reasons behind the various processes gave me plenty of ideas for future experimentation.
