Sour beers are growing in popularity. But there are different ways to get that sourness and some seem to be considered more “worthy” than others.
Is there a risk then that spontaneous fermentation is seen as uniquely pure and uncontrolled? And is this limiting the acceptance of some great beers?
The masters of wild and traditional beers from Butchers Tears, Land & Labour and Nevel Wild Ales gave their opinions on this topic.
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