I. What is Farmhouse Fermentation?
Farmhouse fermentation is a traditional method of brewing beer that originated in rural farmhouses in Belgium and France. This method involves using wild yeast strains and bacteria to ferment the beer, resulting in unique and complex flavors. Farmhouse fermentation is often associated with rustic, artisanal brewing practices that prioritize local ingredients and traditional techniques.
II. What are Mixed Fermentation Beers?
Mixed fermentation beers are a type of beer that is fermented using a combination of different yeast strains and bacteria. This process typically involves fermenting the beer with both traditional brewing yeast and wild yeast strains such as Brettanomyces, Lactobacillus, and Pediococcus. Mixed fermentation beers are known for their complex flavors and aromas, often exhibiting sour, funky, and fruity characteristics.
III. What is Brettanomyces?
Brettanomyces, often referred to as “Brett,” is a wild yeast strain commonly used in farmhouse fermentation and mixed fermentation beers. This yeast strain is known for producing unique flavors and aromas, including fruity, funky, and barnyard-like characteristics. Brettanomyces can also contribute to the development of acidity and complexity in beer, making it a popular choice for brewers looking to create sour and wild ales.
IV. What is Lactobacillus?
Lactobacillus is a type of bacteria commonly used in farmhouse fermentation and mixed fermentation beers to create sour and tart flavors. This bacteria produces lactic acid during fermentation, which gives the beer a tangy and acidic taste. Lactobacillus is often used in combination with other yeast strains to create complex and balanced sour beers, such as Berliner Weisse and Gose.
V. What is Pediococcus?
Pediococcus is another type of bacteria commonly used in farmhouse fermentation and mixed fermentation beers to create sour and acidic flavors. This bacteria produces lactic acid and diacetyl during fermentation, which can contribute to a buttery and sour taste in beer. Pediococcus is often used in conjunction with other yeast strains and bacteria to create complex and layered sour beers, such as Lambic and Flanders Red Ale.
VI. What is Kveik Yeast?
Kveik yeast is a traditional Norwegian yeast strain that has gained popularity in farmhouse fermentation and mixed fermentation beers in recent years. This yeast strain is known for its high temperature tolerance, allowing it to ferment beer at higher temperatures than traditional brewing yeast. Kveik yeast is prized for its ability to produce fruity and estery flavors, making it a popular choice for brewers looking to create unique and flavorful farmhouse ales.