02
60 cm
—
200 cm
Layer 02 · ~1500 CE – PRESENT · LARGELY UNDISTURBED
Wild & Slow
The layer that refuses to stay buried.
Spontaneous fermentation, farmhouse traditions, and the yeasts that arrived uninvited and stayed.
5 pieces in this layer
Ordered by depth- 83 cmThe Layer That Refuses to Stay BuriedWhy spontaneous fermentation keeps returning to serious brewing — not as revival or nostalgia but because the microbiology of place is a genuine argument about flavour and terroir.6 min
- 107 cmLambic and the Open RoofHow lambic fermentation actually works — the coolship, the seasonal window, the role of the brewery's own microbial population — and what the protected designation covers and excludes.4 min
- 130 cmSahti and the Juniper FilterThe Finnish farmhouse tradition — the wooden lauter tun lined with juniper and straw, the baker's yeast, the rye alongside barley — as a near-intact survival of pre-hop northern European brewing practice.4 min
- 153 cmWhat a Foeder RemembersOak and time — how large wooden vessels accumulate a resident microbial culture across decades, why that culture cannot simply be moved or replicated, and what it means to inherit a foeder rather than buy one.2 min
- 177 cmWhere Spontaneous Fermentation LivesThe documented traditions of open-air and ambient fermentation — Belgium, Finland, parts of West Africa, the Andean chicha tradition — and what each region's practice actually involves.2 min
↑ In The Glass Now (0–60 cm)↓ The Monastic Centuries (200–360 cm)