Five Reasons to Have an Open Fermentation Tasting
Open (or spontaneous) fermentation is an old brewing tradition where, instead of introducing specific yeasts to your wort, you put the wort in containers exposed to the air and allow the yeasts and other microbes that are just floating around to ferment your beer.
(Actually, there's a second type of open fermentation where you introduce good old brewer's yeast to your wort and let it go to work in open vats. We have a couple of those beers!)
Open fermentation (the first kind) is most known as the method for making the lambics and gueuzes from Belgian Flanders.
Since it's all about the naturally occurring microflora, you can only get successful beers done that way in a region just to the east of Brussels.
They're good.
Beers to Be Tasted
Brouwerij De Troch Oude Gueuze
Brouwerij Cuvée René
Brouwerij Boon Kriek Marriage Parfait
Anchor Porter
Samuel Smith Oatmeal Stout