Writer: Steve Piatz
Want to be drinking some homebrew next week, but your kegs are empty now? Learn the techniques, equipment, yeast strains and beer styles that allow you to go from grain to glass in a week (or less). Brewpubs do it, and now you can too. Plus: Recipes for two beers that can be ready in six days!
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Take some wort contaminated with all sorts of microbes, let it “rot” for years and what do you get? One of the most interesting and unique styles of beer on the planet. Find out how to brew this sensational sour beer from Belgium.