Funk

Inspired by Wallonian farmhouse brewing yet distinct from classic saison, today’s modern, funky, mixed-culture creations—whatever you call them—enjoy a refined niche.

Sour and wild beers exist on a complex plane of myriad flavors and aromas produced by bacteria, yeast, ingredients, and by-products. Randy Mosher breaks down the building blocks of what we sense, to help us identify what we enjoy.

Commercial brewers are in the earliest days of figuring out how to legally get CBD into beer (and keep it there). For homebrewers, it presents an open—if legally vague—field of play and experimentation.