Foraging for Fermentation Gold in Brooklyn’s Backyard
I’ll never forget the day I first stumbled upon Solera Brewery’s Instagram post, showcasing a vibrant array of wild-fermented ales. The caption mentioned something about harnessing the wild yeasts found in Parkdale, Oregon – a small town nestled in the shadow of Mount Hood. My curiosity was piqued. As a passionate home brewer and self-proclaimed “yeast whisperer,” I knew I had to learn more about this unique approach to crafting complex, terroir-driven beers.
A post shared by Marie Viljoen (@marie_viljoen)
Little did I know that my quest for wild yeast enlightenment would eventually lead me to the urban wilds of Prospect Park, right in my own backyard here in Brooklyn. Armed with a notebook, a handful of sterile jars, and an insatiable thirst for knowledge, I set out to uncover the hidden microbial treasures lurking within this lush, 585-acre oasis.
Catching the Wild Yeast Wave
As I wandered through Prospect Park, carefully observing the diverse flora and fauna, I couldn’t help but draw parallels to the work of brewers like Jason Kahler at Solera. According to Kahler, the valleys around his brewery in Parkdale have substantially different elevations, which can affect the microbial makeup of the local wild yeasts. I wondered if the same principle might apply to the various ecosystems within Prospect Park – from the manicured lawns to the dense woodlands, each area likely harbors its own unique population of wild microorganisms.
As I began collecting samples, I couldn’t help but feel like a modern-day treasure hunter. I carefully selected ripe, unblemished fruit from the park’s many trees and shrubs, knowing that the wild yeasts and bacteria clinging to their skins could hold the key to unlocking a whole new world of flavors. Just like the brewers at Solera, I was determined to let the microbes do the talking, rather than relying on commercial yeast strains to drive the fermentation.
Taming the Wild Beasts
Back in my humble home brewing setup, I carefully inoculated a series of small-scale fermentation vessels with my wild-foraged fruits and berries. As the days turned into weeks, I watched with a mixture of excitement and trepidation as the wild yeasts and bacteria went to work, transforming the simple sugars into a symphony of aromas and flavors.
I’ll never forget the first time I cracked open a bottle of my Prospect Park wild ale. The distinct barnyard notes, coupled with a pleasant tartness and a hint of stone fruit, immediately transported me back to the park’s lush greenery. It was as if I had bottled the essence of the urban oasis itself, distilling the very terroir of Brooklyn into a single glass.
But as any experienced brewer knows, working with wild yeasts is not without its challenges. There were plenty of fermentation experiments that ended in disaster – overly acidic brews, strange off-flavors, and even the occasional moldy disappointment. I had to learn to embrace the chaos, just as Kahler had advised. “You can’t lose sleep over something like this,” he had said. “Having a Zen ease” about the unpredictability of wild fermentation was key.
A Tapestry of Flavors
As I continued to experiment and refine my wild yeast foraging and brewing techniques, I started to notice fascinating patterns emerge. Certain areas of the park seemed to lend themselves particularly well to tart, citrusy profiles, while others imparted subtle earthy notes or even a hint of spice. It was as if each microclimate within Prospect Park had its own distinct “flavor profile,” waiting to be unlocked and celebrated.
I began to envision a tapestry of wild ales, each one a unique expression of the park’s diverse ecosystems. Perhaps a crisp, refreshing saison made with fruit from the Rose Garden, or a robust, malty brown ale fermented with yeast harvested from the Nethermead’s towering oak trees. The possibilities were endless, and I couldn’t wait to share this bounty of wild yeast-driven flavors with the world.
Bringing the Park to the Pint Glass
As I delved deeper into my Prospect Park foraging and brewing explorations, I started to see the park in a whole new light. What was once a beloved recreational space had now become a veritable laboratory of fermentation, teeming with untapped potential. I felt a sense of responsibility to honor this urban oasis, to translate its unique character into something tangible that people could enjoy and appreciate.
That’s why, when the opportunity arose to partner with Brooklyn’s Georgian Coffee House to create a series of Prospect Park-inspired beers, I jumped at the chance. Together, we set out to showcase the wild yeast diversity of this urban gem, celebrating each microclimate and ecosystem through a carefully curated collection of ales.
From the crisp, citrusy saison made with fruit from the Rose Garden to the robust, earthy brown ale fermented with yeast from the Nethermead, each beer in the series told a unique story about the park’s hidden microbial wonders. And as customers sipped and savored these creations, I couldn’t help but feel a sense of pride, knowing that I had played a small role in bringing Prospect Park’s wild yeast bounty to life.
A Microcosm of Flavor
As I reflect on my journey of wild yeast exploration in Prospect Park, I’m struck by the sheer complexity and diversity of the microbial life that thrives within this urban oasis. It’s a testament to the remarkable resilience and adaptability of these invisible orchestrators of flavor, capable of transforming the most humble of ingredients into something truly extraordinary.
In a way, Prospect Park has become a microcosm of the entire fermentation universe, a living, breathing laboratory that continues to inspire and challenge me with each new discovery. And as I raise a glass of my latest wild ale creation, I can’t help but feel a deep sense of gratitude for the park’s generous gifts, and a renewed dedication to uncovering the full depth of its wild yeast bounty.
So the next time you find yourself strolling through the lush greenery of Prospect Park, take a moment to appreciate the invisible workings of the microbes that call this urban oasis home. Who knows – you might just stumble upon the next big thing in the world of wild, terroir-driven brewing. After all, the park’s microbial wonders are waiting to be discovered, one fermentation vessel at a time.
