While terroir is certainly popular, one of the other trademarks of today’s Wild Ale makers is collaborating with distant brewers who float in and out of host breweries like microflora in the breeze.
Increasingly, sour beers—and the foeders used to produce them—are becoming a less-surprising feature among American craft breweries. And while larger breweries with connections acquire as they go, the demand for foeders among smaller breweries is only growing.
A funny thing’s going on in craft beer—and it’s been gaining speed for quite some time. Something very American, yet at the same time, decidedly pre-modern. That is, simply, working together.
