Author Brent Zundel

By Brent Zundel
For the MSU Exponent
January 31, 2013

How would you react if, instead of adding carefully cultivated yeast strains (or formaldehyde in the case of PBR), your favorite brewery let wild yeast and bacteria spontaneously ferment your beer? Could you stomach the distinctively sour taste?

A row of lambics for sale at Joe’s Parkway.

If you could — or if you just want a beery, new adventure — pick up a lambic beer at a local grocery store. Unlike the traditional ales and lagers that get us through the week, lambics rely on spontaneous fermentation from wild yeast and bacteria. Typically, the beer is brewed with a 70:30 percent ratio of barley to wheat. Read More…