Wild Beer Company: Blending, Aging, and Experimenting in England
Somerset Wild: Up front sparkle and a delicate white-wine acidity and essence characterize one of Wild Beer’s signature brews. 5% ABV Sourdough: Loosely based on a Berliner Weisse, this beer ferments and matures for four months in oak barrels with Brett and a 58-year-old sourdough yeast strain. 3.6% ABV
Question about barrel aging and wild yeast. - BeerAdvocate
Mar 20, 2012 · Eventually the wild yeast will ferment and make beer. The are three reasons brewers use wooden barrels is to my knowledge for Lambic/wild ales. 1. It gives the beer more flavor. 2. Wild yeast are not like regular yeast. Most yeast is done fermenting in a matter of weeks. Wild yeast ferment at a very slow pace.
Yeast Guide - BeerAdvocate
Beer that is exposed to the surrounding open air to allow natural/wild yeast and bacteria to literally infect the beer, are spontaneous fermented beers. One of the typical yeasts is the Brettanomyces Lambicus strain. Beers produced in this fashion are sour, non-filtered and inspired by the traditional lambics of the Zenne-region.
Sequencing Wild Yeast: Brewers Team Up with Scientists to Better ...
Those wild microbes eventually became the foundation of an American Wild Ale released under the Epic Ales moniker. Morris aptly named it Old Warehouse and aged it in oak red wine barrels, inoculated with the warehouse strain. It’s a complex beer that borrows from a centuries-old Belgian tradition of spontaneous fermentation.
Wild At Heart | Brewery Ommegang - BeerAdvocate
Wild at Heart is an audacious new ale in our Brewermaster’s Obession Series. In a rarely-employed technique we use only wild brettanomyces yeast in primary fermentation - the very heart of the beer. The brettanomyces yeast imparts robust fruit flavors and aromas, and combines with Motueka and Topaz hops to create uncommon tastes and aromas.
Wild West | Picobrouwerij Alvinne - BeerAdvocate
Apr 9, 2012 · The Morpheus yeast is very wild tasting, bring me back to my first wild ale's, way back in 2008 with Russian Rivers most excellent Supplication and Beatification. Those packed a seriously, sour bite...and so does this! The sour taste of lactic acid from the yeast strain goes a long way, lemmon, zesty, earthy, and mild sour wild fruits.
Yeast Ranching: Wrangling Wild Yeast and Other ... - BeerAdvocate
Prized for the nuances the yeast imparts on beer—which include earthiness, spiciness and that inscrutable “barnyard” character—Brettanomyces is the most popular of the wild yeast once only seen in Belgian Lambic beers that were fermented by throwing open the brewery doors rather than throwing in a yeast slurry.
Wild Ale - BeerAdvocate
Wild Ale Learn more about the Wild Ale style of beer. Sometimes Belgian influenced, American Wild Ales are beers that are introduced to "wild" yeast or bacteria, such as Brettanomyces (Brettanomyces Bruxellensis, Brettanomyces Lambicus or Brettanomyces Anomalus), Pediococcus, or Lactobacillus.
Wild yeast harvesting | Community - BeerAdvocate
Aug 3, 2018 · Lots of folks think of fruit (e.g. berries) and flowers but the author also suggested tree bark (oak?) for obtaining wild yeast. I suppose this would be a good exercise for brewing small batches (e.g., a gallon or less) of beer to ensure the wild yeast will 'work' for brewing (e.g., be hop tolerant, reach a good target FG, etc.). Cheers!
Differences between Lambics, Wilds and Sours? - BeerAdvocate
Oct 4, 2012 · American Wild Ales: Beers typically made by American breweries inoculated with a wild yeast strain, and often bacteria. Sours: A catch all phrase that does not mean much. Usually people use it when describing any style of Lambic, American Wild Ale, Gueuze, Flanders Oud Bruin, Flanders Red, or any other beer that might be "sour."