Wanting to venture in the world of home brewing beers produced using a mixture of naturally occurring yeasts and bacteria, wild fermented beers offer the ‘fine dining’ of the beer world. These beers are how beer tasted 200 years ago, before brewing was industrialised, and are enjoying a worldwide revival.

Jaega, who is a long term supporter of the home brew community and friend of The Malt Miller, describes the book:

Its a guide to making funky beer. It’s got, water chemistry in detail, how to work with barrels, how to fix off flavours, the micro organisms, working with fruit, plus recipes & more. My goal was to make it a useful book for both home and professional brewers to have around.

Beers produced using a mixture of naturally occurring yeasts and bacteria, wild fermented beers offer the ‘fine dining’ of the beer world. These beers are how beer tasted 200 years ago, before brewing was industrialised, and are enjoying a worldwide revival.

Recipes and styles featured in the book include:
– German Berliner Weisse (tart and refreshing) and Gose (salty and dry)
– Belgian Lambics, gueze, Flanders red ale and fruit beers
– French Farmhouse ales such as saison and biere de garde
– Norwegian Farmhouse Ales including the Kveik IPA
– English Old Ale

Also included is a trouble-shooter section to guide you through what happens when wild yeast and bacteria get out of control and how to remedy it. Whether you are a beer geek or a home brewing novice, Wild Brews contains everything you need to replicate today’s sour and wild beer styles at home.

About the Author

Jaega Wise, head brewer at East London’s Wild Card Brewery and presenter of Amazon Prime’s Beermasters, is one of the UK’s experts in wild fermentation. Here, she explains the science behind the brewing process and shares her recipes so that you can experiment at home. Learn how to brew, bottle, and age your beer in wooden barrels, and produce a range of different sour beer styles, farmhouse ales and fruit beers.