{"id":5176,"date":"2020-06-24T09:30:30","date_gmt":"2020-06-24T07:30:30","guid":{"rendered":"http:\/\/100mostow.pl\/en\/?page_id=5176"},"modified":"2020-06-24T19:46:55","modified_gmt":"2020-06-24T17:46:55","slug":"wild-8","status":"publish","type":"page","link":"http:\/\/100mostow.pl\/en\/wild-8\/","title":{"rendered":"WILD No. 8 Bi\u00e8re de Table"},"content":{"rendered":"
Brewed in collaboration with Little Earth Project<\/a> back in November 2019 during Beer Geek Madness<\/a> festival. Co-fermented with our own m\u00e9lange of wild yeast and Little Earth\u2019s house strain, harvested from skins in apples from their own farm in Sudbury, UK.<\/span><\/span> Small batch release selecting only our very\u00a0<\/span>favourite<\/span> barrels and blended with a 10% of our most acidic mixed fermentation <\/span>saison<\/span>.<\/span><\/span>\u00a0<\/span><\/span><\/div>\n\n

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WILD No. 8 Bi\u00e8re<\/span>\u00a0de Table<\/span><\/h3>\n

We proudly present our eighth beer from the WILD brand – Bi\u00e8re de Table, brewed in collaboration with Little Earth Project<\/a> back in November 2019. Co-fermented with our own m\u00e9lange of wild yeast and Little Earth\u2019s house strain, harvested from skins in apples from their own farm in Sudbury, UK<\/span><\/span><\/p>\n

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\nMalts:<\/strong><\/p>\n

Multigrain base, with a decent amount of flaked Oats.<\/span><\/span>\u00a0<\/span><\/p>\n

Hops:<\/strong><\/p>\n

Brewed with our\u00a0<\/span>all time<\/span>\u00a0continental\u00a0<\/span>favourite<\/span>\u00a0<\/span>Tettnanger<\/span>\u00a0<\/span>tettnang<\/span>\u00a0for\u00a0<\/span><\/span>b<\/span><\/span>itter<\/span><\/span>ness and aroma and a bunch of Mosaic in\u00a0<\/span>Whirpool<\/span>.<\/span><\/span>\u00a0<\/span><\/p>\n

Fermentation:<\/strong><\/p>\n

Primary fermented in Steel with an expressive Belgian strain.<\/span>\u00a0<\/span><\/p>\n

Secondary in neutral oak barrels with our own wild yeast and Little Earth\u2019s wild yeast m\u00e9lange.<\/span>\u00a0<\/span><\/p>\n

Blended with 10% of our most acidic barrel aged Mixed fermentation Saison.<\/span>\u00a0<\/span><\/p>\n

Changes over time:<\/span><\/b>\u00a0<\/span><\/p>\n

Time is extremely important for\u00a0those kind of beers, because the microorganisms that take part in their production ferment slowly. That is why we leave them in barrels for several months so that they take on their extraordinary character.<\/span>\u00a0<\/span><\/p>\n

This beer remains alive \u2013 it is not pasteurized, but refermented in a bottle. This means that even after filling,\u00a0microbes\u00a0ferment \u2013 saturating, protecting and changing beer character all the time.<\/span>\u00a0<\/span><\/p>\n

We recommend drinking\u00a0this beers\u00a0fresh, but stored in the right conditions (cool and dark) they can be consumed\u00a0<\/span>much later<\/span>. Note that this beer is probably going to be different consumed fresh or aged \u2013 it\u00a0develop\u00a0and constantly changes with the time!<\/span>\u00a0<\/span><\/p>\n

Serving tips:<\/strong><\/p>\n

Beers of this type are highly saturated, therefore they should be served in the right way:<\/p>\n

1. Serve well chilled<\/strong><\/p>\n

Like sparkling wines and champagne, our WILD beers taste best when cooled properly before opening – we recommend storing them vertically at 4 to 6 degrees for about 24 hours before opening!<\/p>\n

2. Be careful<\/strong><\/p>\n

The pressure inside the bottle caused by refermantation is definitely higher than in beers not subjected to this process and can be comparable to champagne – so be careful when opening!<\/p>\n

3. Hold and pour at an angle<\/strong><\/p>\n

Holding the bottle at an angle when opening increases the surface of the liquid in the neck of the bottle, thanks to which the pressure releases more freely minimizing foaming. Transfer to glass should also be at an angle to reduce the loss of dissolved carbon dioxide and prevent excessive foaming. Beer should be poured without any natural yeast precipitate that can accumulate at the bottom of the bottle.<\/p>\n