Mixed-fermentation and wild ales are bringing an exciting, unpredictable edge to craft beer. With unique flavors and complex profiles, these beers are capturing the imagination of adventurous drinkers.
Mixed fermentation is a brewing process that involves the use of multiple yeast and bacteria strains to ferment beer. This method results in beers with complex, layered flavors that can range from tart and funky to deeply earthy and sour. This unpredictability and variability are part of what makes mixed-fermentation beers so exciting and unique.
Wild yeast and bacteria play a crucial role in developing the distinctive flavors of mixed-fermentation ales. Here are a few key players:. Lactobacillus : This bacteria produces lactic acid, which gives sour beers their characteristic tartness. It is commonly used in styles like Berliner Weisse and Gose. Pediococcus : Another bacteria that produces lactic acid, Pediococcus can add a deeper, more intense sourness to beer.
It often works alongside Brettanomyces to create complex, layered flavors. Acetobacter : This bacteria produces acetic acid, which can add a vinegar-like sharpness to the beer. While too much acetic acid can be unpleasant, in small amounts it can add an intriguing complexity. Mixed-fermentation and wild ales encompass a wide range of styles, each with its own unique characteristics:. Saisons : Originating from Belgian farmhouse traditions, saisons are often brewed with a variety of yeast strains, including Brettanomyces.
They are known for their dry, spicy, and sometimes fruity profiles. Farmhouse Ales : Similar to saisons, farmhouse ales are rustic beers that can vary widely in flavor. They are typically fermented with wild yeast and bacteria, resulting in earthy, funky, and sometimes sour notes. Lambics : These traditional Belgian ales are spontaneously fermented with wild yeasts and bacteria from the environment.
