Spontaan - Wild Ale

Spontaneous fermentation is for the brave

Today, this type of fermentation is being rediscovered: more and more breweries are daring to experiment with wild yeasts and are releasing beers that have been spontaneously fermented The big challenge with this technique is the lack of control With conventional yeast strains, fermentation is largely predictable and controllable; with wild yeasts, you never really know how many will actually find their way into the brew and to what extent they will work

Jan Kemker is someone who naturally cannot escape such exciting topics The head of Kemker Kultuur therefore naturally also has a wild ale in his range: his brew was made with organic grain from the field next to the brewery and matured for 22 months in wine barrels It tastes of blood orange, wine-soaked oak and red grapes