An exploration of the fascinating world of wild fermented beers – typically the lambics, Flanders red & brown beers, and fruit beers.
Their styles, history, producers and production methods are discussed drawing on the brewers in Belgium, USA and a couple in England and Holland. After this general outline the author goes into the more technical aspects of brewing wild beers – the common micro-organisms employed, brewing, wild fermentation,
maturation and finishing. Finally a few recipes and an appendix of yeast types and suppliers.