Beervana Podcast, Episode 32: Wild Ales Beyond Lambic

Barrels at The Commons Brewery’s former location in Portland, Oregon. (Photo by Jeff Alworth)

In the latest Beervana podcast, Jeff Alworth and Patrick Emerson follow up their deep dive of lambics to explore the world of wild ales beyond Belgium. They pay special attention to the various ways wild ales are made outside of the constraints of lambic.

The two discuss the difference between bacteria and yeast, aerobic and anaerobic fermentation, and kettle-souring and beers made with wild yeast.

This discussion is supplemented with clips from:

• Jason Kahler of Solera Brewery in Parkdale, Oregon
• Valter Loverier of LoverBeer in Marentino, Italy
• Peter Bouckaert of New Belgium Brewing
• Vasili Gletsos of Hill Farmstead

Alworth and Emerson also taste The Purple from de Garde Brewing and Bière De Mars from Jolly Pumpkin Artisan Ales.

This episode of Beervana is brought to you in part by Guinness. For a limited time, you can now try their unexpected brews, Guinness Antwerpen Stout and Rye Pale Ale.

In addition to SoundCloud, you can find the Beervana podcast on iTunes and Stitcher — or you can subscribe below to ensure you never miss an episode. We’ll send you links to the podcasts as soon as they’re published.

You can also find our other podcast, After Two Beers with John Holl, on SoundCloud, iTunes and Stitcher as well.