WILD No. 9 Farmhouse Lager We proudly present our ninth beer from the WILD brand – Farmhouse Lager! Processed from our beloved WRCLW Pils base recipe and inoculated with wild Brettanomyces mix and dry hopped with German, noble hop varieties Hallertau Blanc and Mittelfruh. Crisp, clear and clean in profile lager with the rustic twist of funky notes in the background!

Malts:

100% best quality German pilsner malt. 

Hops:

German: Magnum, Hersbrucker, Tettnanger, Mittelfruh and Hallertau Blanc hops. 

Fermentation:

Primary: Steel tank with our house Lager yeast. 

Secondary: Steel with a mix of 3 different Brettanomyces strains.

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! 

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 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: Farmhouse lager
• Parameters:
  • Extract: 12,5 %
  • Alcohol: 5,9 %
  • IBU: 25
• Ingredients: water, malt, hops, yeast
• Malts: barley: Pilsner
• Hops: Magnum, Tettnanger, Hersbrucker, Hallertau Blanc and Mittelfruh
• Yeasts:
  • House lager strain and 3 strains of Brettanomyces
• Appearance: golden colour, slightly hazy and a meringe alike, creamy and long lasting head
• Aromas: plenty of funk, hay, rustic phenols, Chardonnay wine and fresh cut grass
• Mouthfeel:
  • More full than our regular pilsner but still crisp with a medium up to high carbonation
• Serving temperature: 5-7⁰C
• Glass: Tulip, Snifter, Stange or Flute (choose which ones you like best – Tulip and Snifter will intensify the aromatic sensations, while stange or flute will reduce them a bit)
• Foodpairing:
  • 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