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Maybe it would be more practical then to get some wheat malt extract, and do this fermentation in a simple container to get an idea of how this would play out.

I understand that the yeast do not create the sour. Which is why I suggested creating a barely sourdough starter, which is a symbiotic culture of wild yeast and lactic acid bacteria. Botulism needs an environment devoid of oxygen in order to survive, so it is not possible for botulism to...

Thanks for the correction!

I'm patient...I haven't fermented any kind of alcohol yet but I do have experience with other ferments (sauerkraut, hot sauce, sourdough). I will heed the advice to make other styles of beer while I'm waiting but I still have a couple questions (your patience is appreciated). 1) From what...

A year is the firm timeline for a sour beer?

I'm not afraid to experience failures and have the patience of a German Monk :). I'm not looking for instant gratification either. I want to learn. I don't see why I shouldn't start on the wild side, if that is my goal in the end anyways. Lead the way!

Wouldn't the lacto-bacteria in the wild-ferment generate the CO2? Old-fashioned soda, and I'm talking the stuff before Coca-Cola was carbonated by the lactic bacteria that ate the sugar and burped CO2. You would just need containers that can withstand the pressure.

I'm totally new to beer brewing and decided that I want to try dabbling with wild-fermented beers before creating lab created beer :cross:. My understanding is that we don't have to worry about sanitation with wild-fermentation, I was wondering how this relates to the equipment we need to do...

Thanks for the link :rockin:

Don't worry you're not discouraging me! It makes me wonder though if they were wild fermenting their beer, what the original bock beers tasted like. The story of the Monks sending the Pope some doppelbock, to see if it was OK to drink but ended up being vile by the time it reached the Pope...

Thanks for all the replies, was surprised to see so many. Maybe I'm naive but I just can't picture Monks making munich malts, doing a triple decoction (did they even have thermometers?) and then ordering lager yeast online. I'm looking for the simplest and purest form of the style. I wonder...

It seems like the German bock styles have some intricate steps. I'm curious how the German monks use to create this beer? Is there any literature out there that shows how they did it?