An inspiring manual that shows you how to brew beers at home using wild fermentation techniques

WINNER BEST DEBUT DRINKS BOOK AWARD FROM FORTNUM & MASON

James Beard Award nominee

Produced using a mixture of naturally occurring yeasts and bacteria, wild fermented beers offer the ‘fine dining’ of the beer world.

These beers are how beer tasted 200 years ago, before brewing was industrialized, and are enjoying a worldwide revival. 

Jaega Wise, head brewer at East London’s Wild Card Brewery, is one of the UK’s experts in wild fermentation. Here, she explains the science behind the brewing process and shares her recipes so that you can experiment at home.

Learn how to brew, bottle, and age your beer in wooden barrels, and produce a range of different sour beer styles, farmhouse ales and fruit beers. 

Recipes and styles featured in the book include: