Release number 11 from our small and lovely barrel room. A Mixed Fermentation Bière de Garde, co fermented with an expressive Franco-Belgian yeast strain and our house Brettanomyces blend.
The malt bill in this beer is more complex than our average standard in wild beers. Showcasing a blend of Pilsner, rye, wheat and 4 special caramel malts. Hopped with our very best German Tettnanger and Hersbrucker hops.
Fermented first in steel tanks and then rested for a year in second use Bourbon barrel that previously contained one of our lovely Baltic porters. Bottled in early fall 2020 and bottle conditioned since then to get a fine, and elegant medium carbonation.
A lovely style often forgotten by the craft beer industry, and the French cousin of classic Belgian Farmhouse Ales. Originally brewed in the north French region of Nord-Pas-de-Calais in a pale, amber and dark versions during the colder months to enjoy it on spring.
A multigrain mash bill composed by barley, wheat, rye and special caramel malts.
Our beloved german Tettnanger Tettnang and Hallertau Hersbrucker.
Primary: fermented with an expressive Franco-Belgian yeast strain in steel tanks.
Secondary: in second used bourbon barrels that previously contained some of our favorite Baltic porter.
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 Biere de Garde
- Extract: 13,5 %
- Alcohol: 7,0 %
- IBU: 20
- Malts: barley, wheat, rye
- Hops: Tettnanger Tettnang, Hallertauer Hersbrucker
- farmhouse Franco-Belgian strain and our house Brett blend.
- Appearance: amber to brown, slightly hazy and a meringe alike, creamy and long lasting head
- Aromas: rustic funk, cherry pie, ripe banana
- full, round and elegant
- Serving temperature: 5-7⁰C
- Glass: Stu Mostow Wild glass is the only proper way to drink this beer.