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(To do) - talk about the differences between ''spontaneous fermentation'' and [[Mixed Fermentation]], and the arguments for using different methods.
==Additional ResourcesSee Also==Compilations ===Additional Articles on this wiki for external resourcesMTF Wiki===
* [[Scientific Publications]]
* [[Books]]
* [[Blogs]]
* [[Lambic]]
* [[Gueuze]]
* [[Oud Bruin]]
* [[Mixed Fermentation]]
===External Resources===
* [http://www.thebrewingnetwork.com/membersarchive/sourhour2015_05_wildfriendship.mp3 The Sour Hour Episode 11 with Rob Tod and Jason Perkins from Allagash, Jean Van Roy from Cantillon, and of course, Vinnie Cilurzo] ([https://itunes.apple.com/us/podcast/the-sour-hour/id920652546?mt=2# iTunes]).
* [http://thebrewingnetwork.com/shows/751 Jean Van Roy on The Brewing Network's Sunday Session]
* [http://hwcdn.libsyn.com/p/e/a/2/ea26e00136fe1638/bbr05-30-13cantillon.mp3?c_id=5723890&expiration=1432340356&hwt=a3b044a37355912b46e56da5c64929e5 Jean Van Roy from Cantillon on Basic Brewing Radio]
* [https://www.youtube.com/watch?v=l4i1fyYqIlM&list=PL662949708E13A207 The Lambic Summit: Discussions of lambic with Jean Van Roy of Cantillon, Armand Debelder of 3 Fonteinen, and Frank Boon of Boon]
==References==