Even when boozemakers look like they’re being casual about their yeasts, they’re not. Brewers of Belgian lambic-style beer ferment in giant, open pools with whatever yeast happens to fall in (as opposed to “pitching” a purchased or carefully maintained strain). Lambics tend to be quite sour, probably because the local microbial flora include the genus Brettanomyces and associated bacteria that excrete acetic acid—vinegar. Usually brewers and winemakers have to follow strict sanitary procedures to keep unwanted microbes with their off flavors out of the ferment. But none of that makes lambic
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