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Sour / Wild Beer

The Wild Beer and the Sour Beer are catch-all styles for any golden to amber colored beer where the implementation of a microorganism other than traditional brewer’s yeasts ensures a drier, thinner, sour and/or funkier product. Such microorganisms includes Lactobacillus, Pediococcus, Saccharomyces and Brettanomyces. Younger versions are brighter and fruitier, while older ones possess more depth of funk and may lose more of the base style character. The base beer style becomes less relevant because the various yeast and bacteria tend to dominate the profile. They are also often the result of a Mixed-Fermentation Blend of beers aged in barrels. Wood or barrel aging is very common in this type of beers, but not required. They are non-traditional beer interpretations or experimentations inspired by Belgian classic sour / wild ales.


   
 

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 barrel aged  wine barrel  raspberry  collaboration  brettanomyces  cherry  blackberry  citra  lactobacillus  blend

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