Tag Archives: Gruit

Avery Fifteen and Ommegang Ommegeddon

Posted on October 13, 2010 by Aschwin de Wolf

Avery Anniversary Ale Fifteen and Ommegang Ommegeddon have one thing in common; the use of brettanomyces yeast. What makes the Avery Fifteen stand apart from the Ommegang Ommegeddon beer is that it was fermented with 100% brettanomyces and various herbs … Continue reading →

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Nørrebro Bryghus Old Odense Ale

Posted on March 27, 2009 by Aschwin de Wolf

As discussed in the post the domestication of beer, the practice of wild fermentation must have ensured that many traditional gruits must have been quite sour in taste.  It was therefore only a matter of time before modern craft brewers … Continue reading →

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The domestication of beer

Posted on January 24, 2009 by Aschwin de Wolf

Traditional lambic brewers are among the few remaining producers of alchoholic beverages that  allow spontaneous fermentation and the unruly behavior of  bacteria and yeasts to influence their brews. Such practices have been increasingly rejected by modern brewers who want complete … Continue reading →

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