Beschreibung
Only a handful of breweries are engaged in wild fermentation. Why are we dealing with this? The very first motivation once was brewing a good fruit beer. Who knows Belgian cherry, raspberry and other fruit beers also probably knows the frustration over the state of "fruit" beers in Bohemia. We tried to pour fruit into all relatively easily accessible beers (lager, wheat and other top fermented beers). The result did not amaze. Adding fruit to "ordinary" beer was ruled out by several attempts and the idea went to ice. It wasn't until a business trip to Belgium (paradoxically not at all related to beer) that opened my eyes. Why invent invented? Wild fermentation !! After all, in Belgium these beers have a long tradition and enjoy some popularity! Somehow, modesty left me, and the spirit of an unruly beer adventure caught my eye. The yeast Brettanomyces, characteristic of Belgian Lambic beers, is an ancient enemy of all winemakers. Of course, they also occur here. Drunken by the power of beer anarchism, I decided I had to try. Everyone can buy "wild" yeast, we do it in a purely natural way! Of course, we no longer pursue spontaneous fermentation just because of fruit beer. It is a pity not to enjoy "wild boars" in their pure, natural form.
