The idea of marrying sake and beer has been around for a while, but a hybrid has never been made in any great quantity. One of the issues is that many brewers, in spite of their creativity, do not have experience with sake.
Scattered across the country, a few enterprising brewers have begun working with an unusual ingredient: kombucha, a mildly alcoholic fermented tea. Wild fermenting organisms in the tea help lend uniquely funky and tart flavors to their beers, driving curiosity among consumers.
Like all good fairy tales, the story of Grimm Artisanal Ales starts with a moment of enchantment. One night in Providence, Rhode Island, Brown University students Lauren and Joe Grimm attended a talk on wild fermentation that left them spellbound.
Who thought spontaneous fermentation was unique to Belgium? It wasn’t, and lasted well into the 19th century in other parts of Europe. I’m not talking about Gose or another sour wheat style, but about one of the strangest beers brewed in recent times: Danziger Joppenbier.
Many a crazy homebrewer has talked big about letting their neighborhood critters run rampant in their beer, harboring romantic images of the Senne River Valley. If you want to go naturally wild though, start small, and use Mother Nature to your advantage.
Good beer, it seems, is in the pink. So what better time to look at what craft brewers are doing wrong? For its amazing range of tastes, styles, strengths and colors, so much of American craft beer seems to taste naïve, unworldly and lacking in complexity