all encompassing term for beers brewed in America using yeast or bacteria in addition to brewer's yeast for fermentation. Such beers may be similar Lambic or Oud bruin, and are typically fermented using a strain of brettanomyces for part or all of the fermentation. 

the process of aging a beer in used wine or spirit barrels. If there are microbes left in the barrel it can lead to a sour beer.

cloudy sour wheat beer made with a mixture of yeast and lactobacillus. Modern versions may contain fruit.

cloudy sour wheat beer made with a mixture of yeast and lactobacillus. Modern versions may contain fruit.

the mixing together of different batches of beer to create a final product

a strain of yeast that commonly lives on fruit. It can also ferment beer, although it works more slowly than Saccharomyces. It is also far less predictable than Brewer's yeast and can often lead to funky and sour flavors

large, open air container used to cool down wort (recently boiled, unfermented beer). The open nature allows the percolation of wild yeasts and bacteria

large, open air container used to cool down wort (recently boiled, unfermented beer). The open nature allows the percolation of wild yeasts and bacteria

a loose style mostly defined by local ingredients and a sense of terroir provided by native yeasts and microbes, often through the use of open fermentation

sour, reddish brown ale. Fermented with brewer's yeast and bacteria, then aged in wood and blended together to create the final product. Very few hops are used. It’s sometimes considered the most 'wine like' of all beers