Now that we’ve built the foundation of process and philosophy, it’s time to meet the culture itself — the community of microbes that defines mixed fermentation.
In Part 2 of our Mixed Fermentation Manifesto series, Richard dives deep into the living side of the art: Saccharomyces, Brettanomyces, Lactobacillus, Pediococcus, and the wild microbes that make mixed-culture beer what it is. We explore how these organisms interact, what flavours they bring, and how to feed and guide them toward balance instead of chaos.
You’ll also hear practical insights on water, grains, hops, fruiting, and blending — everything that shapes the long, evolving story of flavour in mixed fermentation.
Because in the end, the goal isn’t acidity or funk — it’s harmony.
Featured in the Episode: