Summary: This week we talk about methods for making sour and wild beers using Brettanomyces yeast (Brett). Brett is used in many sour beers styles including Lambics, Gueze, Oud Bruin, Berliner Weisse, and others. My guests are Drew Beechum and Nathan Smith – both of whom have done extensive brewing using Brett.<br> NOTE: The <a href="http://beersmith.com/blog/2011/06/14/brett-and-sour-beer-brewing-beersmith-podcast-17/">full episode with show notes can be found here.</a><br>
