July 2011. I was sitting on the couch at my house waiting for the new season of Breaking Bad to begin. My wife was updating her Tea Blog she had started a few months earlier to help keep track of the unusual teas and blends she was doing. From time to time I thought about blogging or starting a website of some sort. I knew there were plenty of beer review sites and homebrew blogs out there, however most (with the exception of Mike’s) didn’t really cover sour/wild beer in depth. So I figured I would start a site to give tips on things I had learned, hopefully convert a few people to fans of these styles, dispel sour/wild beer myths and pass on some advice from the professional sour brewers I knew. Most of all just share with as many people as I could how great these styles can be.

About a year later is when I got the chance to start and run a small program with my friend Linus who owns Yazoo. We’ve had a blast at the brewery creating some smaller batch funky beers for the area. Over the following months we grew the program in an upstairs corner of the brewery to house around 80 wood barrels, 40 volume barrels worth of stainless capacity, 8 barrels of bright tank and a bottling system all dedicated to funky beer.

A few of you have visited the upstairs barrel room at Yazoo recently and have seen how tight the space has become. We are making a lot of funky beer which is a great thing! But being upstairs and inside a brewery that mainly produces non sour/wild beers is not the most ideal conditions. We’ve always run the program as careful as possible with dedicated separate equipment and have been very lucky NOT to have had QC issues on the “clean” side. This was however a great way for Linus and I to start this program, but we are out of storage room!