Mixed fermentation isn’t a style — it’s a philosophy. In this episode, Richard kicks off our two-part Mixed Fermentation Manifesto series by exploring what it means to brew with multiple microbes working together. From fast-turn mixed cultures to long-aged sours, we look at how balance, not chaos, defines great mixed fermentation.

You’ll hear about process foundations — creating “food for the culture,” managing raw grains, oxygen, time, and patience — and why successful mixed fermentation is more about nurturing an ecosystem than following a recipe.

We’ll also walk through a few practical examples (including the Infinite Improbability Drive method) and talk through vessel choice, blending philosophy, and why time itself might be the most important ingredient.

Next week is Part 2 !

We'll dive deeper into the microbes behind the magic — who’s living in your beer, and how to build the flavours you want.