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This is typical of Lambic brewing where the wort is left open to wild yeasts and bacteria overnight before being put into barrels for fermentation. Ironically the most famous of Lambic breweries, Cantillon, is in the centre of Brussels so not sure how many wild yeasts are available in the inner...

Hi Guys, I joined the forum a few days ago and have been reading as much as possible as (most new brewers do) I have many questions that need answering!!! I will try and apply some brevity as I could end up veering off into a vast diatribe!!! My friend and I have started a Youngs APA...