This next category of Belgian beer is one we call wild beers because of their non-traditional fermentations. You’ll recall that both lagers and ales are made with strains of Saccharomyces—the standard brewer’s yeast. That’s not the case here!

While a Saccharomyces yeast strain is often still used, various other yeasts and bacteria play a role in wild beer.

Most brewers add yeast to initiate fermentation. But with wild fermentations the yeast and bacteria may not be specifically added, but picked up from the air or from brewery tanks and equipment. This process is called “spontaneous fermentation.”

The resulting beers are typically complex, often tart, and sometimes funky, with flavors that may be described as leathery or barnyard in character.

Demo shows United States-English version. Canadian and International English versions will differ slightly.
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