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Beer Style: Wild/Sour

36 result(s).

Jolly Pumpkin Artisan Ales: Biere de Mars clone

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This amber ale features a fluffy white head, medium body, and crisp dry mouthfeel.

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Jester King Brewery: Das Uberkind clone

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“Das Uberkind is our most used and versatile barrel-aged beer. We blend it with fresh, hoppy beer to make Das Wunderkind! We use it as the base beer for most of our fruit refermentation beers, and we also package it as a standalone beer.” – Garrett Cromwell,  Head Brewer, Jester King Brewery

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Catharina Guajava

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A Brazilian kettle-soured fruit beer.

Making Kettle Sours

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It took a while for brewers outside of the small sour brewing centers of Belgium and Germany to produce excellent sours because so much of the science and practice of sour beer

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Modern Times Beer: Southern Lands IPA clone

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This 100% Brett Trois-fermented IPA features an intense tropical pineapple character.

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Russian River Brewing Co.’s Santification clone

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According to Russian River Brewing Co’s website, “Technically, this is neither an ale nor a lager. The base recipe is for a Golden Ale, but we do the primary fermentation with 100% brettanomyces. The brett gives it some sour notes but not as much as if it had been aged with lacto and pedio. It’s rather refreshing on a warm day!”

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Pizza Port Brewing Co.’s Mo’ Betta Bretta clone

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100% Brett fermented golden ale. Feel free to choose your favorite Brett strain.

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Brett Beer

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by the numbers OG: Varies FG:Varies SRM:Varies IBU:Varies ABV:Varies American wild ale is a new specialty style category (category 28) in the 2015 Beer Judge Certification Program (BJCP) Style Guidelines, reflecting its

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Brewing Extract-Based Sour Beers

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When I wrote American Sour Beers I ignored extract brewers (sorry), other than a brief note on page 307 about adapting all-grain recipes. I mentioned malt extract several other times, but only

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All About Brett

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In 2012 Chad Yakobson of Crooked Stave Artisan Beer Project in Denver, Colorado included me in an email chain of 20 Brettanomyces-and-bacteria-focused brewers. Chad’s hope was to get the group to agree

Gose

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by the numbers OG: 1.036–1.052 FG: 1.006–1.012 SRM: 3–6 IBU: 5–12 ABV: 3.9–4.9 I know it was more than a decade ago when I first heard of Gose (pronounced goes-uh), a 1,000-year-old

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Brewing All-Brett IPA

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Beer historian Ron Pattinson, of the blog Shut Up About Barclay Perkins, is famous for writing about the longevity of ideas in the brewing community. His research provides some necessary grounding to

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36 result(s) found.