By Jeff Sparrow with forward by Peter Bouckaert
Wildbrews: Beer Beyond the Influence of Brewer's Yeast
When brewers allow organisms other that 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.
Go inside the World of Wild-Brewed Belgian-style Beer
"Although rustic by some measures, lambic and Flanders ales remain elusively complex, defying easy comprehension by beer drinkers and brewers alike. Wild Brews delves into the the culture of these iconic beers and their brewers, generating not only facts but also a feel for how they come about. here, readers find the karma of wild beer - an enlightened state enabling then to see the beauty of the art while empowering them to create distinctive brews in the world beyond brewers yeast."
- Tomme Arthur, Pizza Port Solana Beach, brewer of Cuvee de Tomme, the Malt Advocate 2001 Beer of the Year.