Mixed fermentation means that we use a cocktail of (often wild) microbes to ferment our beers, not just cultivated brewer's yeast. This type of fermentation creates complex and unusual flavours, challenging you to redefine your ideas of what beer should taste like. Mixed fermentation comes close to how beer was made before the rise of monoculture (i.e. saccharomyces) in the early 20th century, when brewers fermented their beers with whatever wild yeasts and bacteria they could find in their surroundings.

The (wild) microbes we use require more time than brewer's yeast to complete their fermentation. They need several months or even years to produce desired flavours, which is a real exercise in patience for us. Wild yeasts are also more unpredictable, meaning we can never be fully certain what the end result will be. It takes experience to coax microbes into producing well-balanced beers.

Mixed fermentation is a delicate process that requires courage, careful study and a good deal of patience, but when done right gives access to a range of flavours that will leave you amazed.