The history of this farmhouse-style bottom fermented wild beer began with our beloved WRCLW Pils and was built on the basis of his recipe. After the main fermentation at low temperatures with lager yeast and 5 weeks of lagering, we inoculated it with wild Brettanomyces mix and dry hopped with German, noble hop varieties Hallertau Blanc and Mittelfruh.
This is how our 9th WILD beer was created – crisp, clear and clean in profile with the rustic twist of funky notes in the background – join us for the first sip!
100% best quality German pilsner malt.
German: Magnum, Hersbrucker, Tettnanger, Mittelfruh and Hallertau Blanc hops.
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!
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
- Extract: 12,5 %
- Alcohol: 5,9 %
- IBU: 25
- Ingredients: water, malt, hops, yeast
- Malts: barley: Pilsner
- Hops: Magnum, Tettnanger, Hersbrucker, Hallertau Blanc and Mittelfruh
- 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
- 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)
- 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