{"id":5940,"date":"2020-12-11T10:54:26","date_gmt":"2020-12-11T09:54:26","guid":{"rendered":"http:\/\/100mostow.pl\/en\/?page_id=5940"},"modified":"2020-12-11T10:54:26","modified_gmt":"2020-12-11T09:54:26","slug":"wild-10","status":"publish","type":"page","link":"http:\/\/100mostow.pl\/en\/wild-10\/","title":{"rendered":"Mixed Fermentation Saison"},"content":{"rendered":"
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Release number 10 from our rustic and humble Wild series. Started with a multigrain <\/span>malt bill, full of barley, wheat, rye and oats. Hopped with small amounts of some of our favorite German hops and primary fermented with an expressive Belgian yeast strain in steel tanks.<\/span>\u00a0<\/span><\/p>\n

After that, we moved the beer into oak previously containing our lovely Bi\u00e8re de Table<\/span>\u00a0and inoculated with a blend of our house Brettanomyces and LAB bacteria.<\/span>\u00a0<\/span><\/p>\n

Once the secondary fermentation was done, we conditioned this beer with local handpicked Elderflower and Lemon verbena. Bottle conditioned with 100% local Acacia honey.<\/span>\u00a0<\/span><\/p>\n<\/div>\n\n

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\n

WILD No. 10 Mixed Fermentation Saison Elderflower, Lemon Verbena & Acacia Honey<\/h3>\n

We proudly present release No. 10 from our rustic WILD brand – Mixed Fermentation Saison Elderflower, Lemon Verbena & Acacia Honey!<\/p>\n

A crisp, easy drinking<\/span>,<\/span>\u00a0funky, flowery and herbal Saison that will take you straight to the sunny early summer Silesian fields.<\/span>\u00a0<\/span><\/p>\n

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

A multigrain mash bill composed by barley, wheat, rye and oats.<\/span><\/span>\u00a0<\/span><\/p>\n

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

Our beloved\u00a0<\/span><\/span>german<\/span><\/span>\u00a0<\/span><\/span>Tettnanger<\/span><\/span>\u00a0Tettnang and\u00a0<\/span><\/span>Hallertau<\/span><\/span>\u00a0<\/span><\/span>Hersbrucker<\/span><\/span>.<\/span><\/span>\u00a0<\/span><\/p>\n

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

Primary: fermented with an expressive Belgian yeast strain in steel tanks.<\/span><\/p>\n

Secondary: in\u00a0oak barrel previously containing our lovely <\/span><\/span>Tabelbier<\/span><\/span> and inoculated with a blend of our house Brettanomyces and LAB bacteria<\/span><\/span><\/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

    \n
  • Style: <\/strong>Mixed Fermentation Saison<\/li>\n
  • Parameters:<\/strong>\n
      \n
    • Extract: 10,0 %<\/li>\n
    • Alcohol: 4,8 %<\/li>\n
    • IBU: 20<\/li>\n<\/ul>\n<\/li>\n
    • Ingredients<\/strong>: barley, wheat, rye, oats, lemon verbena, elderflower, honey<\/span><\/span>\u00a0<\/span><\/li>\n
    • Malts<\/b>: barley, wheat, rye, oats<\/span><\/span><\/li>\n
    • Hops<\/b>: Tettnanger<\/span><\/span>\u00a0<\/span><\/span>Tettnang<\/span><\/span>,\u00a0<\/span><\/span>Hallertauer<\/span><\/span>\u00a0<\/span><\/span>Hersbrucker<\/span><\/span><\/li>\n
    • Yeasts<\/b>:\n
        \n
      • House lager strain and 3 strains of Brettanomyces<\/li>\n<\/ul>\n<\/li>\n
      • Appearance<\/b>: golden\u202f<\/span><\/span>colour<\/span><\/span>, slightly hazy and a\u202f<\/span><\/span>meringe<\/span><\/span>\u00a0alike, creamy and long lasting\u202fhead<\/span><\/span><\/li>\n
      • Aromas<\/strong>: rustic funk, citrus peels, flower, fresh cut grass.<\/span><\/span>\u00a0<\/span><\/span><\/li>\n
      • Mouthfeel: <\/strong>\n
          \n
        • Quite full for such a “little” beer, still super drinkable.<\/span><\/span>\u00a0<\/span><\/li>\n<\/ul>\n<\/li>\n
        • Serving temperature<\/strong>: 5-7\u2070C<\/li>\n
        • Glass<\/b>: Stu\u00a0<\/span><\/span>Mostow<\/span><\/span>\u00a0Wild glass is the only proper way to drink this beer.<\/span><\/span><\/li>\n
        • Foodpairing:<\/strong>\n
            \n
          • Dishes:<\/strong> herbal salad with crispy chicken and lemon balm vinaigrette<\/li>\n
          • Cheese: <\/strong>rennet cheese with herbs, goat cheese<\/li>\n
          • Dessert:<\/strong> Strawberry meringue pie with mascarpone cream, rustic pie with rhubarb, ice-creams and crumble<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"

            Release number 10 from our rustic and humble Wild series. Started with a multigrain malt bill, full of barley, wheat, rye and oats. Hopped with small amounts of some of […]<\/p>\n","protected":false},"author":151,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-5940","page","type-page","status-publish","hentry"],"yoast_head":"\nMixed Fermentation Saison - 100 Bridges Brewery<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/100mostow.pl\/en\/wild-10\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Mixed Fermentation Saison - 100 Bridges Brewery\" \/>\n<meta property=\"og:description\" content=\"Release number 10 from our rustic and humble Wild series. 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