Wild Brewing¶

The working notebook of a lone homebrewer chasing sour, lambic-inspired and mixed-fermentation beers. Pages here grow as the work does: technical notes are added, restructured and updated, cultures pulled from bottles and followed from plate to mini-beer, ingredients prepared to push a beer somewhere specific, and the experiments and notes in between.

Nothing here is professional advice; see the disclaimer. Everything is public domain, so take what is useful bearing in mind the content has not been independently reviewed or verified and may contain errors.

Sections¶

• Technical Documentation: The science behind the work, one topic per page: lambic fundamentals, cooked-fruit (Maillard) chemistry and guides to the AI skills.
• Ingredients: What each ingredient brings to a sour or wild beer, the Maillard fruit preparations designed with them, and where to buy them.
• Cultures: Yeast and bacteria from bottle dregs: how they are isolated at home, each bottle's journey, the organisms banked and the microscope atlas.
• Tools: Calculators, a learning game and lab software for the bench, free to use and share.
• Beer Tasting: Beers that stood out, how they were made, and whether their bugs were worth isolating.
• About: How this site is made, the licence and disclaimer, and the author's notes from the bench.

Latest updates¶

See all recent updates or browse by tag.