What You Need to Know
Celtic traditional brewing and fermentation techniques involve the use of wild yeast and bacteria to ferment beverages, typically at cooler temperatures and for varying lengths of time. This process relies on the natural presence of microorganisms, which can lead to unique flavor profiles and characteristics. The technique requires careful monitoring to avoid contamination, over-fermentation, or under-fermentation.
Steps
- 1.
Heather Ale (Scotland): Wild fermentation with heather flowers instead of hops
- 2.
Bog Butter (Ireland): Anaerobic fermentation in peat bogs for preservation
- 3.
Blaand (Wales): Fermented whey beverage using natural microflora
The Science
Primary Reaction
Fermentation