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Bière de Soif refermented with Red regent and Rondo grapes Blend 2021

Mix fermented with a plethora of different wild yeasts and bacterias. The  “Bière de soif” series are hybrids that form bridges between the world of wine, cider, and beer. Mix fermented with a plethora of different wild yeasts and bacterias. Wild, unpredictable and therefore beautiful. 

The final product of the latest release from this brand is a blend of our barrel aged Saison base and the huge amount of whole local Red regent and Rondo grapes from Jadwiga winery 

Brewed in January 2020, bottle conditioned and unpasteurized beer with a very long shelf life – it is constantly changing over time, which makes it ideal for aging.


WILD No. 13 Bière de Soif refermented with Red Regent and Rondo grapes Blend 2021

For this blend, we personally picked the grapes from the small local Jadwiga Winery, located just 20 km from the Brewery. The very same day we blended them with the beer base and let it referment with skin contact for over 12 days. This beer drinks really close to some of our favourite French “glou glouPét-Nat wines. Filled with cherry and red fruits aromas balanced with a slight tartness and funk notes. Delights with a vibrant cherry color topped with a pinkish, long lasting foam. Unpasteurised and so changing with time – perfect for refermentation and long aging!



A multigrain base consist of barley nad wheat malts with the addition of local flaked oats. 


This is a really low hopped beer for which we used only our best Hersbrucker hops.


Real magic takes place during fermentation. Each time it is unique.

This beer was fermented primary in steel tanks with a blend of our 2 favourite saison strains, then, secondary fermented in wine barrels with our blend of wild yeast and bacteria. 

Refermented with natural wild yeast coming from the fruit and bottle conditioned. 


We only work with the best quality and as local as possible whole fruits in our Bière de soif series. These beers are a true agricultural products celebrating locality and temporality. 

In this case we used hand picked Red Regent and Rondo grapes from the small, local Jadwiga winery. 

Changes over time:

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!

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?

We are curious ourselves!

Transparent bottles:

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.

Serving tips:

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 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!

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: Bière de Soif refermented with Red regent and Rondo grapes Blend 2021
  • Parameters:
    • Extract: 12,0 %
    • Alcohol: 6,8  %
    • IBU: 5
  • Ingredients: malt, hops, yeast, water, grapes
  • Malts: barley: Pils, wheat malt, oat flakes
  • Hops: aromatic: Hersbrucker (DE)
  • Yeasts: House blend of saison yeast, wild yeast and bacteria.
  • Additives: freshly picked, local Red regent and Rondo grapes
  • Appearance: cherry red color, clear with a bit of natural sediment.
  • Aromas: rich, changing over time – Beaujolais region wine style, red fruits, cherries. 
  • Mouthfeel:
    • Medium up to full-bodied, yet dry. High carbonated. 
  • Serving temperature: 5-7⁰C
  • Glass: Stu Mostow Wild glass. 
  • Foodpairing:
    • Dishes: Deer sirloin steak with blackberry sauce; burger bun with grilled halloumi cheese, and bear’s garlic sauce & cherries
    •  Cheese: manchego cheese, long-ripening gouda
    •  Dessert: fruit crumble with vanilla ice-creams