Make Beer At Home

Wild Brews explores the world of Lambics, Flanders red and brown beers and American brews in a similar style. Includes coverage of wood-barrel aging, blending and the use of fruit in wild fermentations.

Wild Brews looks at the history of Belgian brewers and beers and includes many photographs, but of particular interest to advanced brewers are the sections on the nature of Brettanomyces, Lactobacillus, Pediococcus, Saccharomyces and other microorganisms that ferment and acidify wild beers.