Spontaneous fermentation is the process of fermenting wort into beer by adding microorganisms without direct intervention. We use our coolship immediately after brewing to both cool the wort overnight and inoculate the wort with microorganisms delivered into the vessel by the air of Edmonton.
Most of our production is now made using spontaneous fermentation. We have spontaneous brewing seasons in both spring and fall as we only brew spontaneous beer when the overnight temperature averages zero Celsius. After the wort is inoculated in the coolship and cooling is complete we transfer the beer into a sterilized holding tank prior to it being pumped into barrels. We don’t rely on any other intervention or processes to add microbes to the wort.
At this year’s World Beer Awards, Blind Enthusiasm took home two of the most coveted titles beer: World’s Best Gueuze for Grand Manifesto, and World’s Best Kriek for Fruitful Pursuits: Cherry!
To celebrate the 20th anniversary of Shout Out Out Out Out, we are shutting down 78th Ave, cranking up the sound system for electric DJ sets, and launching a collaboration beer that is pure energy.
