Published 11 February 2020 in Ferment Magazine
There remains a restless spirit in British brewing that pulls our most talented brewers in two different directions. One is all about growth and control; technical brewing that leads to predictable results and clean consistent beer. The other is about staying smaller, giving up control and instead embracing the unique and unpredictable results that come from mixed or spontaneous fermentation; wild brewing that leads to untamed, sour beers.
In this article I look at coolships. Why is it that British brewers are embracing the most primitive form of fermentation?