Spontaneous Fermentation

[robcoombs]

I know there's a number of reasons this won't work but I was curious if anyone in the Maritimes has attempted a spontaneous fermentation? It's the perfect time of year for it. I thought I could try doing a small batch (~3 gallons) and leave the wort in a coleman cooler over night as a make shift coolship. I'm probably forgetting some simple reason why this has absolutely no chance in working...

[Lucas]

There's no reason it won't work, but the results certainly won't be predictable, and may not even be desirable. It is considerably riskier than using a commercial sour blend. Remember that a lot of the commercial breweries that practice spontaneous fermentation rely on the yeast and bacteria that reside in the wooden ceilings of their coolship rooms and in their barrels to get some level of consistency and reliability. Some breweries have gone so far as to bring along parts of their ceiling with them when they've had to move their coolship. They also have a large number of barrels that they can blend to achieve the desired final product. It is quite rare for an outstanding lambic to be produced without blending. If you still want to try spontaneous fermentation...

I've often seen it suggested that it is best to do it near some fruit trees or something of the like as more desirable yeast and bacteria are likely to be there. Alternatively, it has been suggested by Urbain Coutteau of De Struise that cities are best due to high levels of activity. It seems to me that it doesn't really matter too much where you are, although I do think that the Annapolis Valley near a vineyard and/or orchard would be an interesting location to try.

You could split your ~3 gallons a few ways and try a few different locations, even if that just means a few different places in or around your home. Ferment each of them separately for a few weeks or a month. WARNING: Wait until significant alcohol/acidity levels are reached before tasting (sufficient to inhibit E. Coli and other bad bacteria). If one or more of these trials turns out OK, use it as a "starter" for a bigger batch. It is nearly impossible to tell how the flavours of the starter will change over time but it will reduce the risk of producing an absolutely undrinkable beer. I believe CartoonCod (a member here) did something kind of like this a little while ago. He might be able to provide some more detail.

If you can get your hands on it I'd recommend reading the chapter on spontaneous fermentation from American Sour Beers. While you are at it, read the whole book! That is where most of the information in this post came from. Whatever methods you decide to use, I hope you pursue brewing sour beer!

[robcoombs]

I have read that book cover to cover about six months ago. Your response is reminding me why I didn't go through with this idea in the spring.

I may give it a try. I'm working on a kettle sour now. And I just bottled an Oud Bruin last weekend. I love sours but have only been brewing them for about a year and a half. So my experience is still limited.

Thanks for taking the time to respond with all of this. And if you're ever in the Fredericton area let me know and I'll get you some bottles of the sours I have.


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[Lucas]

Awesome, glad to know you are already into sour beer brewing!

I don't really have a whole lot of experience with brewing sour beer either. I have done some kettle sour type stuff and I've used Brettanomyces a few times. 100% Brett beers have become one of my favourite things to make because they don't take long but they still have some flavours that aren't normally created by brewer's yeast. I am hoping to start some (nonspontaneous) lambic-style beers soon. I am planning on using a commercial sour blend + various bottle dregs, at least to begin with.

[robcoombs]

Awesome, glad to know you are already into sour beer brewing!

I don't really have a whole lot of experience with brewing sour beer either. I have done some kettle sour type stuff and I've used Brettanomyces a few times. 100% Brett beers have become one of my favourite things to make because they don't take long but they still have some flavours that aren't normally created by brewer's yeast. I am hoping to start some (nonspontaneous) lambic-style beers soon. I am planning on using a commercial sour blend + various bottle dregs, at least to begin with.

I've been doing the same for Flanders styles. I also save slurry after I bottle to pitch into the next batch.

I have done a number of 100% Brett beer, and I really enjoy them. Especially Brett IPA's.

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[jason.loxton]

If you've got the time and inclination, why not just try it! As the previous poster noted, your results will be unpredictable, but they might be great, and either way you'll have a story!

Brewers in Niagara have done a fully wild fermentation: https://www.thestar.com/life/food_wine/ ... _beer.html" onclick="window.open(this.href);return false;

Allagash, in Portland, ME, does proper coolship wild beers, but they still dump 10% of their product, even after aging it in barrels with a resident micoflora: http://www.npr.org/sections/thesalt/201 ... orful-beer" onclick="window.open(this.href);return false;

[robcoombs]

If you've got the time and inclination, why not just try it! As the previous poster noted, your results will be unpredictable, but they might be great, and either way you'll have a story!

Brewers in Niagara have done a fully wild fermentation: https://www.thestar.com/life/food_wine/ ... _beer.html" onclick="window.open(this.href);return false;

Allagash, in Portland, ME, does proper coolship wild beers, but they still dump 10% of their product, even after aging it in barrels with a resident micoflora: http://www.npr.org/sections/thesalt/201 ... orful-beer" onclick="window.open(this.href);return false;

I am going to try it. But not until the spring. I've got too many brew days lined up now to fit it in before it gets too cold.

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