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 our favorite German hops and primary fermented with an expressive Belgian yeast strain in steel tanks.
After that, we moved the beer into oak previously containing our lovely Bière de Table and inoculated with a blend of our house Brettanomyces and LAB bacteria.
Once the secondary fermentation was done, we conditioned this beer with local handpicked Elderflower and Lemon verbena. Bottle conditioned with 100% local Acacia honey.
A multigrain mash bill composed by barley, wheat, rye and oats.
Our beloved german Tettnanger Tettnang and Hallertau Hersbrucker.
Primary: fermented with an expressive Belgian yeast strain in steel tanks.
Secondary: in oak barrel previously containing our lovely Tabelbier and inoculated with a blend of our house Brettanomyces and LAB bacteria
Changes over time:
Time is extremely important for those 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.
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.
We recommend drinking this beers fresh, but stored in the right conditions (cool and dark) they can be consumed much later. Note that this beer is probably going to be different consumed fresh or aged – it develop and constantly changes with the time!
Beers of this type are highly saturated, therefore they should be served in the right way:
1. Serve well chilled
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!
2. Be careful
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!
3. Hold and pour at an angle
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.
- Style: Mixed Fermentation Saison
- Extract: 10,0 %
- Alcohol: 4,8 %
- IBU: 20
- Ingredients: barley, wheat, rye, oats, lemon verbena, elderflower, honey
- Malts: barley, wheat, rye, oats
- Hops: Tettnanger Tettnang, Hallertauer Hersbrucker
- House lager strain and 3 strains of Brettanomyces
- Appearance: golden colour, slightly hazy and a meringe alike, creamy and long lasting head
- Aromas: rustic funk, citrus peels, flower, fresh cut grass.
- Quite full for such a “little” beer, still super drinkable.
- Serving temperature: 5-7⁰C
- Glass: Stu Mostow Wild glass is the only proper way to drink this beer.
- Dishes: herbal salad with crispy chicken and lemon balm vinaigrette
- Cheese: rennet cheese with herbs, goat cheese
- Dessert: Strawberry meringue pie with mascarpone cream, rustic pie with rhubarb, ice-creams and crumble