{"id":6367,"date":"2021-04-29T13:18:12","date_gmt":"2021-04-29T11:18:12","guid":{"rendered":"http:\/\/100mostow.pl\/en\/?page_id=6367"},"modified":"2021-06-07T12:32:27","modified_gmt":"2021-06-07T10:32:27","slug":"wild-13","status":"publish","type":"page","link":"http:\/\/100mostow.pl\/en\/wild-13\/","title":{"rendered":"WILD 13"},"content":{"rendered":"

Mix fermented with a plethora of different wild yeasts and\u00a0<\/span>bacterias<\/span>.<\/span>\u00a0The\u202f \u201c<\/span>Bi\u00e8re<\/span>\u00a0de\u00a0<\/span>soif<\/span>\u201d series are hybrids that form bridges between the world of wine, cider<\/span>,<\/span>\u00a0and beer.<\/span>\u00a0Mix fermented with a plethora of different wild yeasts and\u00a0<\/span>bacterias<\/span>.<\/span>\u00a0<\/span>Wild, unpredictable and therefore beautiful.<\/span>\u00a0<\/span><\/p>\n

The final product<\/span>\u00a0of the latest release from this brand<\/span>\u00a0<\/span>is a blend of our barrel aged\u00a0<\/span>Saison<\/span>\u00a0base and\u00a0<\/span>the<\/span>\u00a0huge<\/span>\u00a0amount of<\/span>\u00a0whole<\/span>\u00a0<\/span>local\u00a0<\/span>Red<\/span>\u00a0regent and Rondo grapes from Jadwiga winery<\/span>.\u00a0<\/span>\u00a0<\/span><\/p>\n

Brewed in January 20<\/span>20, b<\/span>ottle conditioned and unpasteurized beer with a very long shelf life – it is constantly changing over time, which makes it ideal for aging.<\/span><\/p>\n\n

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WILD No. 13 Bi\u00e8re de Soif refermented with Red Regent and Rondo grapes Blend 2021<\/h3>\n

For this blend, we personally <\/span>picked the grapes from the small<\/span>\u00a0local<\/span>\u00a0Jadwiga Winery,\u00a0<\/span>located\u00a0<\/span>just 20 km<\/span>\u00a0from the Brewery.<\/span>\u00a0<\/span>T<\/span>he very same day<\/span>\u00a0we\u00a0blended them with the\u00a0beer base<\/span>\u00a0and let it referment with skin contact for over 12 days.<\/span>\u00a0<\/span>This beer drinks really close to some of our\u00a0<\/span>favourite<\/span>\u00a0French \u201c<\/span>glou<\/span>\u00a0<\/span>glou<\/span>\u201d P\u00e9t-Nat<\/strong><\/span>\u00a0wines<\/span>. Filled with<\/span>\u00a0cherry and red fruits<\/span>\u00a0aromas<\/span>\u00a0balanced with a<\/span>\u00a0slight<\/span>\u00a0tartness and funk<\/span>\u00a0notes<\/span>. Delights<\/span> with a vibrant cherry color topped with a pinkish, long lasting foam<\/span>. Unpasteurised and so changing with time – perfect for refermentation and long aging!<\/p>\n

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

A multigrain base consist of <\/span><\/span>b<\/span><\/span>arley nad <\/span><\/span>w<\/span><\/span>heat malts with the addition of local flaked oats.<\/span><\/span>\u00a0<\/span><\/p>\n

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

This is a really low hopped beer for which we used only our best Hersbrucker hops.<\/p>\n

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

Real magic takes place during fermentation. Each time it is unique.<\/p>\n

This beer was fermented primary in steel t<\/span>anks with a blend of our 2\u00a0<\/span>favourite<\/span>\u00a0<\/span>saison<\/span>\u00a0strains, then, secondary fermented in wine barrels with our blend of wild yeast and bacteria.<\/span>\u00a0<\/span><\/p>\n

Refermented with natural wild yeast coming from the fruit and bottle conditioned.<\/span>\u00a0<\/span><\/p>\n

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

We only work with the best quality and as local as possible<\/span>\u00a0whole<\/span>\u00a0fruits in our\u00a0<\/span>Bi\u00e8re<\/span>\u00a0de\u00a0<\/span>soif<\/span>\u00a0series. These beers are a true agricultural products celebrating locality and temporality.<\/span>\u00a0<\/span><\/p>\n

In this case we used hand picked Red Regent and Rondo grapes from the small, local Jadwiga winery.<\/span>\u00a0<\/span><\/p>\n

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

Time is extremely important for these kind of beers, because the microorganisms that take part in their production ferment slowly. That is why we leave them in barrels for up to few months so that they take on their extraordinary character. But this is not the end!<\/p>\n

This beer remains alive – it is not pasteurized, but refermented in a bottle. This means that even after filling, microbes ferment – saturating, protecting and changing beer character all the time. Kept in cellar temperatures, it can be aged for years, changing its flavor and aromatic profile. Who knows what it will look like in a few years?<\/p>\n

We are curious ourselves!<\/p>\n

Transparent bottles:<\/strong><\/p>\n

We poured Biere de soif into transparent “Champenoise” thick glass bottles with a capacity of 375 ml, which are used in the production of champagne. This choice was not accidental – bottles of this type best match the Bierre De Soif style, emphasizing their champagne character! Under normal conditions, beers should not be stored in transparent or green glass packaging, cause they let in too much UV light, which damages hop compounds. This beer, however, is hopped to a minimal extent, and the addition of grape must naturally protect it from the effects of UV light. Thanks to this fact, we can enjoy beautiful color visible from a distance, as well as the natural opalescent effect created, among others, by bacteria and yeast that were used during fermentation.<\/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 Biere de soif 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