I personally thought that "Wild Brews" was an amazing read. Better than Brew Like a Monk which most people seem to love. While it does have large sections about the history of the styles in the beginning of the book, the history isn't irrelevant to how to make the beer styles. And if you don't want to read about history, just skip that chapter of the book. There's tons of good technical stuff about lambics and flanders red and brown ales: how they're brewed, what they're fermented in, how long, the different cultures that go into them, the cycles of cultures and yeasts during fermentation, how seasons and thus temperature feeds into this, etc... There is also a terrific chapter on barrels and oak, terribly terribly informative chapter. I wish I'd read this book before just dumping a vial of sour mix into one of my beers. I would have done a lot of things differently.
There isn't as much about sanitation. If you're just a homebrewer I don't think you need to know anything other than to keep separate hoses, fermenters, etc... for beers with cultures and brett. Glass can be cleaned and crossed over but no plastic porous containers like buckets. I would just slap a red sticker on anything that was used with the stuff and keep things separate. Not sure if you need any other tips.
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Quite possibly the best response ever.
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