Starting

I love wild beer.

That is, beer fermented with "wild" strains of yeast.
Most notably the different strains of Brettanomyces (Brett) yeast.
When these yeasts are used instead of the traditional stains of brewers yeast, Saccharomyces, a floral fruity beer emerges.
When different strains or Brettanomyces are used in conjunction with Saccharomyces, the funky"horse blanket" saisons and farmhouse beers of Belgium and France are born.
Inoculate beer with Brett and certain bacteria, allow them to age for months or years and you get the elegant sour beers, Flanders Reds, Oud Bruin, Lambics and Gueuzes. I'm starting this blog to chronicle my adventures with making wild beer.

This blog will serve as a handy place for me to have all my notes in one place and hopefully let others learn from my experiences.

I'm gonna start with "Sour Baby" a collaboration beer that I made with Will Avery. Will is an avid home brewer who just recently turned pro brewer and is the head brewer at the amazing Burnt Hickory Brewery in Kennesaw Georgia. We entered two versions of Sour Baby in the 2013 Peach State Brew Off and our hopped version won a gold medal. Not bad for our first Brett beer.

I'm next going to talk about my first foray into all Brett fermentation with a Brett C Rye saison that I'm currently working on.