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Published in the May 2019 issue of Brewer and Distiller International.
In this article I look at the brewers who use wild yeasts to create beers with a sense of place. How does fermentation character contribute to a beer’s terroir — and what is terroir anyway? Where does the line lie between variation and consistency, between beer as an agricultural product and as a manufactured one? I explore these questions with Burning Sky, Duration Brewing, Mills Brewing and The London Beer Factory.