{"id":6270,"date":"2021-03-25T12:46:12","date_gmt":"2021-03-25T11:46:12","guid":{"rendered":"http:\/\/100mostow.pl\/en\/?page_id=6270"},"modified":"2021-03-25T12:46:12","modified_gmt":"2021-03-25T11:46:12","slug":"wild-11","status":"publish","type":"page","link":"https:\/\/100mostow.pl\/en\/wild-11\/","title":{"rendered":"WILD 11"},"content":{"rendered":"
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R<\/span>elease number 11 from our small and lovely barrel room. A Mixed Fermentation <\/span>Bi\u00e8re de Garde, co fermented with an expressive Franco-Belgian yeast strain and our house Brettanomyces blend.<\/span>\u00a0<\/span><\/p>\n

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 <\/span>Tettnanger<\/span>\u00a0and\u00a0<\/span>Hersbrucker<\/span>\u00a0hops.<\/span>\u00a0<\/span><\/p>\n

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.<\/span>\u00a0<\/span><\/p>\n<\/div>\n\n

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WILD No. 11 Mixed Fermentation Bi\u00e8re de Garde<\/h3>\n

We proudly present release No. 11 from our rustic WILD brand – malty, easy drinking<\/span>,<\/span> funky, and filled with notes of cherry pie, vanilla,\u00a0ripe banana and oak. This is the beer we dream to drink in these fresh early spring days.\u00a0Voil\u00e1<\/i>!<\/i>\u00a0<\/span><\/p>\n

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Style:<\/strong><\/p>\n

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 <\/span>Nord-Pas-de-Calais in a pale, amber and dark versions during the<\/span> colder months to enjoy it on spring.<\/span><\/p>\n


\nMalts:<\/strong><\/p>\n

A multigrain mash bill composed by barley, wheat, rye and\u00a0<\/span><\/span>special caramel malts.<\/span><\/span>\u202f<\/span><\/span>\u00a0<\/span><\/p>\n

Hops:<\/strong><\/p>\n

Our beloved\u202f<\/span><\/span>german<\/span><\/span>\u202f<\/span><\/span>Tettnanger <\/span><\/span>\u202fTettnang and\u202f<\/span><\/span>Hallertau<\/span><\/span>\u202f<\/span><\/span>Hersbrucker<\/span><\/span>.\u202f<\/span><\/span>\u00a0<\/span><\/p>\n

Fermentation:<\/strong><\/p>\n

Primary: fermented with an expressive\u00a0<\/span>Franco-<\/span>Belgian yeast strain in steel tanks.<\/span>\u00a0<\/span><\/p>\n

Secondary: i<\/span>n second used bourbon barrels that previously contained some of our favorite Baltic porter.<\/span>\u00a0<\/span><\/p>\n

Changes over time:<\/span><\/b>\u00a0<\/span><\/p>\n

Time is extremely important for\u00a0those 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.<\/span>\u00a0<\/span><\/p>\n

This beer remains alive \u2013 it is not pasteurized, but refermented in a bottle. This means that even after filling,\u00a0microbes\u00a0ferment \u2013 saturating, protecting and changing beer character all the time.<\/span>\u00a0<\/span><\/p>\n

We recommend drinking\u00a0this beers\u00a0fresh, but stored in the right conditions (cool and dark) they can be consumed\u00a0<\/span>much later<\/span>. Note that this beer is probably going to be different consumed fresh or aged \u2013 it\u00a0develop\u00a0and constantly changes with the time!<\/span>\u00a0<\/span><\/p>\n

Serving tips:<\/strong><\/p>\n

Beers of this type are highly saturated, therefore they should be served in the right way:<\/p>\n

1. Serve well chilled<\/strong><\/p>\n

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!<\/p>\n

2. Be careful<\/strong><\/p>\n

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!<\/p>\n

3. Hold and pour at an angle<\/strong><\/p>\n

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.<\/p>\n

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  • Style: <\/strong>Mixed Fermentation Biere<\/span><\/span>\u00a0d<\/span><\/span>e Garde<\/span><\/span><\/li>\n
  • Parameters:<\/strong>\n
      \n
    • Extract: 13,5 %<\/li>\n
    • Alcohol: 7,0 %<\/li>\n
    • IBU: 20<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n
        \n
      • Malts<\/b>: barley, wheat, rye<\/span><\/span><\/li>\n
      • Hops<\/b>: Tettnanger<\/span><\/span>\u00a0<\/span><\/span>Tettnang<\/span><\/span>,\u00a0<\/span><\/span>Hallertauer<\/span><\/span>\u00a0<\/span><\/span>Hersbrucker<\/span><\/span><\/li>\n
      • Yeasts<\/b>:\n
          \n
        • farmhouse Franco-Belgian strain and our house Brett blend.<\/span><\/span>\u00a0<\/span><\/li>\n<\/ul>\n<\/li>\n
        • Appearance<\/b>: amber to brown<\/span><\/span>, slightly hazy and a\u202f<\/span><\/span>meringe<\/span><\/span>\u202falike, creamy and long lasting\u202fhead<\/span><\/span><\/li>\n
        • Aromas<\/strong>: rustic funk,\u00a0<\/span><\/span>cherry pie, ripe banana<\/span><\/span><\/li>\n
        • Mouthfeel: <\/strong>\n
            \n
          • full, round and elegant<\/span><\/span>\u00a0<\/span><\/li>\n<\/ul>\n<\/li>\n
          • Serving temperature<\/strong>: 5-7\u2070C<\/li>\n
          • Glass<\/b>: Stu\u00a0<\/span><\/span>Mostow<\/span><\/span>\u00a0Wild glass is the only proper way to drink this beer.<\/span><\/span><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"

            Release number 11 from our small and lovely barrel room. A Mixed Fermentation Bi\u00e8re de Garde, co fermented with an expressive Franco-Belgian yeast strain and our house Brettanomyces blend.\u00a0 The […]<\/p>\n","protected":false},"author":151,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-6270","page","type-page","status-publish","hentry"],"yoast_head":"\nWILD 11 - 100 Bridges Brewery<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/100mostow.pl\/en\/wild-11\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"WILD 11 - 100 Bridges Brewery\" \/>\n<meta property=\"og:description\" content=\"Release number 11 from our small and lovely barrel room. 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