I'm interested in brewing up a plambic. I actually haven't had too many of them, but managed to get a hold of a Cantillon Kriek and it definitely intrigued me. It's not just the beer itself, but the process too, which is why I think it would be really cool to try a truly wild fermentation. The idea isn't to match Cantillon, but certainly is to have something drinkable. Is it worth trying or should I stick with the commercially available "wild" yeast/bacteria?
And, IF I do decide to try it, is a particular time of year any better than any other (I live in SE Mass)?
And, IF I do decide to try it, is a particular time of year any better than any other (I live in SE Mass)?