What is a common result of using wild yeast in brewing?

Using wild yeast in brewing often leads to infection and off-flavors, which is a notable characteristic of these organisms. Unlike cultivated yeasts that are specifically selected for their predictable fermentation behaviors and flavor profiles, wild yeasts can vary greatly in their characteristics, which frequently results in unexpected flavors. These wild strains can produce sour, funky, or other complex flavors that might not be desirable in many beer styles, but they can also contribute to unique and interesting profiles in styles like lambics or farmhouse ales.

In addition to the unpredictability of the flavors, wild yeast can also introduce other microorganisms into the brew, which can lead to unintended fermentation byproducts or spoilage issues. This is why brewers using wild yeast often embrace the idea of "controlled" wild fermentation – where the environment is cultivated to enhance certain aspects while mitigating the risks associated with unwanted bacteria or off-flavors. Recognizing this, brewers must be diligent about their sanitation practices and their understanding of how to blend and manage these flavors in the final product.