Mixed Culture Beer

Michael Frith, cofounder and head brewer at Funky Fauna Artisan Ales in Bend, Oregon, shares this recipe for one of our Best 20 Beers in 2026—an “Oregon coast wild gose” that features locally grown wasabi root, seaweed, ginger, lime, and sea salt.

Colton Proveau’s recipe for tella, the traditional Ethiopian beer, is directly inspired by the process at the Selo Tella brewpub in Addis Ababa.

From the Big Friendly in Oklahoma City, here’s a recipe for the dry-hopped, Brett-fermented saison that won gold at the 2025 Great American Beer Festival.

The Big Friendly in Oklahoma City has won nine Great American Beer Festival medals for its beers over the past four years, including six gold medals. Key to that success has been the team’s thoughtful, patient approach to dry-hopped, oak-aged, mixed-culture saisons.

From head brewer Éloi Deit and his team at Brasserie Dunham in Dunham, Quebec, this saison recipe features the catkins of the green alder—also known as dune pepper.

From Dan Wye, head of the Origins project at Fyne Ales in Cairndow, Scotland, here’s a recipe from one of his mixed-culture wine chimeras—containing no grapes, but with flavors inspired by sauvignon blanc wine from France’s Loire Valley.

In Scotland, Dan Wye of Fyne Ales is creating mixed-culture beers designed to mimic the flavor and texture of wine. By using foraged fruit, flowers, and herbs in his blends, he’s attempting to define a new style.

Want to try your hand at brewing an uncarbonated ale with enough acidity to refresh and complexity to intrigue? Here’s a recipe from Austin’s Jester King for a lambic-inspired beer that’s ready to drink in just a few months.

Funky Fauna Artisan Ales in Bend, Oregon, ferments their light, quenching house saison with their own locally captured mixed culture.

Inspired by Wallonian farmhouse brewing but rooted in Oregon terroir, Funky Fauna in Bend makes its Wild Saison beers from local ingredients, fermenting them in oak barrels with their wild-caught house culture. Here, cofounder and brewer Michael Frith shares tips on leaning local, developing your own mixed culture, package-conditioning, and more.

There are many interpretations of modern saison. This one, from Oxbow in Newcastle, Maine, features local grains and multiple strains of yeast and bacteria—gently tart and funky, and highly drinkable.

John Laffler, cofounder of Chicago’s Off Color Brewing, shares this recipe for their chicha-inspired ale brewed with purple corn and Schinus molle berries, aka pink peppercorns.

Checking in at just 3.2 percent ABV, Bourgeois Daydreams is the delicate, aromatic table beer at Chicago’s saison-focused Is/Was Brewing. Cofounder and brewer Mike Schallau describes it as “a balance of rustic grains, fresh-hop character, yeast esters, and a sprinkle of Brett funk.”

Simple yet dazzling, farmhouse-inspired beers on the lower end of the ABV spectrum present brewers—and drinkers—with an enthralling riddle.

Based in the wine-growing region about 40 miles northeast of Cape Town, South Africa, Soul Barrel brewed this funky riff on umqombothi in collaboration with Tolokazi—a team of predominantly women brewers making traditional African beers.

From de Garde Brewing in Tillamook, Oregon, head brewer Trevor Rogers shares this recipe for a spontaneously fermented beer flavored with foraged spruce tips—though the process is easily adapted for mixed-culture pitches or clean, single-strain fermentations.

From Foam Brewers in Burlington, Vermont, comes this recipe for a mixed-culture plum beer—also featuring lavender and lemon zest—that gets its vibrant hue from the addition of butterfly pea flowers.

This highly complex yet super-drinkable, dry-hopped, mixed-culture, gin barrel–aged golden ale combines the expertise of the two authors and cofounders at Sapwood Cellars—and it went on to become one of our Best 20 Beers in 2022.