[dware]

Interesting. Airborne yeasts. I've had some wild fermented beer and they certainly have a fascinating flavor. I don't care for the flavor of the brettanomyces that comes with wild fermentation.

According to the article you posted, they further stomped the fermented grains with their feet, which I presume introduced some rather fascinating bacteria and such. The modern day wild ferments are interesting in their own right. I'd imagine the ancient versions were fairly wicked in flavor. Lol.

[hanamizu]

Some Belgian brews are strictly wild fermented. They have large windows opened to let the wild yeast in.

While reading this I thought of perhaps the most unfortunate brewery name. St Louise’s Griesedeick Brothers Brewery Company.