Spontaneous

Floodland founder Adam Paysse shares his insights and perspective on collecting and nurturing mixed cultures for rustic, farmhouse-inspired beers.

These Jester King alumni searched for the perfect place to make the beer they envisioned, with wild yeast and ingredients sourced from within a few miles. Now, they guide their fermentations to produce beers that balance flavor and character.

Like the punk-rock pioneers who inspire them, Burning Beard rejects standard operating procedure and embraces a unique set of values that have helped to set them apart from the crowded San Diego beer scene.

Fox Farm makes IPAs, yes, but an equally important part of their program is exploring brewing traditions—from tightly constructed lagers to thoughtfully executed English-style ales, Belgian-style farmhouse ales, and more.

Levi Funk follows two seemingly contradictory brewing philosophies—the hardcore traditionalism of Funk Factory Guezeria, and the boundary-pushing experimentalism of Untitled Art.

Destihl Brewery started as a small-town brewpub, but it was sour beer that put them on the map in the late 2000’s. In this episode, Founder Matt Potts discusses how they’ve developed these different beers, from traditional to kettle sours.

The head brewer and cofounder of Virginia’s The Veil Brewing Co. is known for both his hyperfocus on spontaneous lambic-style brewing and for pushing the boundaries of beer with a commitment to experimentation, challenge, and learning.

Terroir and character matter for Chris Betts, founder of Michigan’s Transient Artisan Ales. Here, he talks about how they build that character into everything from relatively dry hazy IPAs (using Michigan hops) to their spontaneously fermented beer.

Marti discusses how their approach to craft lagers has evolved, how they've borrowed innovative processes from the IPA world for their traditional lagers, and how they've painstakingly built a sour program based on mixed-culture Berliner weisse.

Beachwood has built a world-class sour, wild, and spontaneous beer program by controlling environmental factors and carefully selecting for desired character in their prevailing house culture.

James Priest of The Referend Bier Blendery in Pennington, New Jersey, has thought a lot about pH and making sure it’s just right for his beers. Here he shares his insight on what he’s learned and put into practice.

Brewers are forging their own paths from the long-traveled spontaneous-fermentation road. Where they will end up is anyone’s guess, but it’s shaping up to be a remarkable journey.

Before you add your wort to a coolship, Todd Boera has some suggestions for the boil.

If a commercial coolship isn't in your homebrewing budget, Todd Boera has some suggestions on how you can make spontaneous beer at home.

Fonta Flora's Todd Boera talks about his brewery's coolship, the temperatures needed to be successful, and more.

When it comes to spontaneous beers, aged hops can play an important role. Todd Boera of Fonta Flora explains what works for his brewery.