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Wild Beer Sourdough

Brewed by Wild Beer
Style: Sour/Wild Ale
Shepton Mallet, England
Serve in Snifter, Tulip, Tumbler


on tap

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RATINGS: 179   WEIGHTED AVG: 3.45/5   SEASONAL: Special   EST. CALORIES: 108   ABV: 3.6%
bottled, special
Beer and Bread have been showing off the magic of yeast for thousands of years, we decided to combine the two. The old and the new, contemporary ideas and historical techniques and ingredients, a very special beer that combines all these things and more.
6 months before we even had a brewery we started talking to Tom Herbert about the Hobbs House Bakery’s 58 year old Sourdough yeast, and whether we could use it to ferment a beer. Tom was excited, we were excited!
After a year of trials (each trial took a really long time to develop) we decided to loosely base the beer on a Berliner Weisse style - a historical Sour beer style from Northern Germany, but with a Wild Beer slant to it. We have used the 58 year old sourdough culture and a little brettanomyces and put the beer straight into oak barrels for its primary fermentation.
It has been slowly fermenting, maturing and souring for 4 months in the barrels and will continue to evolve and develop in the bottle. There is a lovely gentle rounded fruity sourness to this beer. It isn’t harsh, and its low alcohol makes it the perfect brunch beer to enjoy with smoked salmon and scrambled eggs on some Hobbs House Bakery Sourdough. Serve chilled.

   AROMA 8/10   APPEARANCE 5/5   TASTE 8/10   PALATE 5/5   OVERALL 16/20
bastarda (433) - Freiburg, GERMANY - OCT 16, 2016
kindly shared by impuritylaw, thanks a lot for this amazing beer fermented with sourdough! Blind tasting. Aromas of lacto and floral hints (jasmine) as well as some floral-herbal ones (melissa, verveine) and citrus. Taste amazes with a lot more sourness than expected from the nose. Retronasally blossoms and honey, nice, almost sorbet-like mouthfeel, lots of citrus and, despite the sourness, still very complex and with just enough residual sugars to let the herbal, woody and floral aromas be present.

   AROMA 7/10   APPEARANCE 4/5   TASTE 8/10   PALATE 4/5   OVERALL 16/20
DrNosha (1733) - Baden Württemberg, GERMANY - OCT 14, 2016
Vom Fass im Taproom Jungbusch. Trüb hellgelbes Bier, luftiger Schaum, was wohl am Zapfen lag. Säurer Kräuterduft. Fast schon Essigsauer! Johannisbeeren. Antrunk ist richtig sauer. Dazu interessante Brotnoten. Im Abgang auch Sauerteigbrot. Lang anhaltend. Spannendes Bier.

   AROMA 7/10   APPEARANCE 4/5   TASTE 8/10   PALATE 5/5   OVERALL 15/20
explosivedog (359) - Auckland, NEW ZEALAND - SEP 21, 2016
330ml bottle. Pours pale straw with little head but really fizzy, like champagne. Aroma is all funk, apple and a vinegar. Flavour is all lemon, white wine, apple at first. Then comes a strong wheat note (almost like underdone toast) and then abruptly done. What’s left is tart and refreshing. It’s very fizzy, which works with the style. Really very nice.

   AROMA 5/10   APPEARANCE 3/5   TASTE 6/10   PALATE 2/5   OVERALL 10/20
parkes53 (2) - - SEP 19, 2016 does not count
floral, grass, sour, dough, pale, hazy, minimal head, heavily sour, medium sweetness,lively,

   AROMA 8/10   APPEARANCE 3/5   TASTE 7/10   PALATE 3/5   OVERALL 14/20
Ktwse (4099) - Greater London, ENGLAND - SEP 4, 2016
Pours hazy golden yellow with flat head. Aroma of bretta, green grapes, grass, citrus. Taste is rich grape tart, unripe apples, mellow citrusy finish. Light and crisp body with average carbonation.

   AROMA 7/10   APPEARANCE 2/5   TASTE 7/10   PALATE 3/5   OVERALL 15/20
Franksv6 (851) - Tiel, NETHERLANDS - SEP 1, 2016
Clear yellow colored beer with a small white head, low carbonation. Taste is sour, brett, lemon and fruity.

   AROMA 8/10   APPEARANCE 3/5   TASTE 8/10   PALATE 2/5   OVERALL 15/20
Alengrin (4594) - BELGIUM - AUG 26, 2016
At GBF, a "session sour" so to speak from this English sour ale specialist, fermented with a bread yeast and Brett, and oaked. Moussy, snow white, more or less stable head, hazy straw blonde colour with greenish hue. Aroma of unripe redcurrant, buttermilk, artichoke, sourdough, fermenting hay, wry grape peel, pear, goat cheese, dry lime zest. Lemony sour, a bit puckering even, unripe plum and raw pineapple acidity too, sour cream-like lactic tartness, spritzy carbo, supple and somewhat grainy middle, some bready yeastiness in the end while the drying sourness continues, very refreshing. Interesting deviation from the Berliner Weisse principle - which nowadays seems all too often being used as an ’easy’ and simple alternative to more complex and lambic-inspired sours. Very refreshing.

   AROMA 8/10   APPEARANCE 3/5   TASTE 8/10   PALATE 3/5   OVERALL 15/20
Gary (1889) - Greater London, ENGLAND - AUG 25, 2016
330ml . In a goblet. A lactic acidic nose darts from the glass... Lemon , sugars , sour candy sweets .... It pinches my nose and makes me recall a less funky Gueuze, like hanssens. The white head died soon and leaves glowing orange . Flavours are refreshing, dry and tart , drinks like a Berliner. Lemon, sour puckering acidity, wheat , little green apple . I like this , a bit more boost would score it higher for me ... And a better head retention.

   AROMA 6/10   APPEARANCE 4/5   TASTE 6/10   PALATE 3/5   OVERALL 12/20
JorisPPattyn (9519) - Ursel, BELGIUM - AUG 20, 2016
Small white rim, cloudy beer. Very spicy, bread- and wild yeast, lemon/lime. Quite tart, lemony, lactic acid. Not only very light, but a tad watery. Not so special, the acidity makes up for 95% of the taste & mouthfeel.

   AROMA 7/10   APPEARANCE 5/5   TASTE 8/10   PALATE 4/5   OVERALL 13/20
DerGantzel (324) - Aarhus, DENMARK - AUG 5, 2016
From tap. A great highly sour wild ale. Hazy and golden appearance and a long lasting white foam. Average lively carbonation, medium-full body.

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