Changes

It is important to mention that mixed fermentation brewing in general has very few well-established rules and definitions. While we may categorize techniques for the sake of keeping some sort of manageable structure to this wiki, many methods can be used in conjunction with other [[Brewing Methods]], and brewers sometimes use same/different terminology for the same/different things (for example, the use of the term "wild beer" by professional brewers can mean "any mixed fermentation beer", or can also mean "mixed fermentation beer brewed with wild caught microbes"). New methodologies are constantly being developed that combine elements of more established techniques, as well as slight changes to established techniques. Definitions equally evolve over time. Many of the methods used are determined by the types of microbes the brewer is working with. An article of this length cannot encompass all mixed fermentation methods. Instead it will provide a "big picture" view of the general methodologies. Towards this end, we divide mixed fermentation methods into two approaches: the traditional long fermentation method and an increasingly popular, short fermentation method. They are divided here as a device to illustrate the philosophy of each and facilitate the discussion of the techniques used for each methodology. The distinction of these two methods is however somewhat artificial, indeed many brewers use elements of both approaches to achieve their desired results. Examples of how techniques can overlap to create new techniques can also be found in Michael Tonsmeire's pivotal book on mixed fermentation brewing, "American Sour Beers". An archive of various sour beer terminology discussions and debates can be found [[Sour_Beer_Terminology|here]].