India wild ales

Discussion in 'Cellaring / Aging Beer' started by gibbleguts, Sep 19, 2013.

  1. So I was lucky enough to score a bottle of the de garde mulligan a double India wild ale while in portland last week. My question is do you drink this fresh or age it to let the funk shine. The only other of this style I have tried is the portland beer week beer and I tried it fairly fresh but old enough that the Brett was noticeable a friend tried it young and said he got no funk out of it and revisited and said it had gotten better.

    Is there a rule with these?

    By the way all de garde beers seem to be awesome!
     
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  2. draheim

    draheim Poobah (1,050) Washington Sep 18, 2010

    Brett funk tends to develop considerably more slowly than hops fade. So I'm gonna say find a second bottle.
     
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  3. Ugh...just because something is hoppy doesn't make it "India ______________."
    But my rant aside, I don't have any experience with brett so I have nothing to contribute.
     
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  4. jmgrub

    jmgrub Savant (445) California Nov 20, 2010

    I think it's ready to rock now. Had a nice sample this past weekend from a bottle acquired by a friend. It's hard to do this style well and, while Mulligan is no Banks, and I even liked Regards a little better, it's pretty damn good.
     
  5. Jules11788

    Jules11788 Savant (400) California Feb 15, 2011

    Wait a month. If it's high enough alcohol and hopped as much as a regular DIPA, then it should still have plenty of hop flavor and the Brett will be more pronounced.

    Win-win
     
  6. It's pretty funky already at this point. It was hardly young when released awhile back to begin with given it's extended spontaneous fermentation.
    Im currently drinking through mine before the hop flavor and aroma bottoms out and it's just a funk bomb. Which according to my father who tried it today, happened yesterday.
    We release our hoppy stuff when we think it's at it's peak. Tastes vary though. Just my opinion. Hope you enjoy!
     
    draheim likes this.
  7. :(
    We'll have more Banks like blends eventually, and some beefed up hoppy wilds like Regards.
    Promise!
     
  8. jmgrub

    jmgrub Savant (445) California Nov 20, 2010

    Haha...this was hardly meant as an insult. Mulligan was great...I just liked the other two better! Banks is easily one of the best beers I've had all year.
     
  9. Thanks man!
    Just waiting for some more lambicesque brew and hoppy wild to cross paths to make something similar...

    Oh, and to the other poster questioning our use of 'India Wild Ale'; it's a spontaneously fermented IPA. Better idea for trying to throw a style at it? I'm certainly open to suggestions. Alot of our brews don't develop much acidity because of the hopping rates, so it becomes an issue trying to give folks an idea of what to expect.
     
  10. cavedave

    cavedave Champion (940) New York Mar 12, 2009

    So, since you brought it up, what, exactly, does it make it?

    Here, complete this. "I just had a really hoppy pale ale secondaried on Brett. It is a style called _________________________________."
     
    TongoRad likes this.
  11. "Original India Ale"?;)

    This actually seems like the one place where the 'India' moniker fits best these days.
     
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  12. TNGabe

    TNGabe Initiate (0) Tennessee Feb 6, 2012

    Great thing about hoppy brett beers is that the hop aroma doesn't fade nearly as fast as sacc beer. Never lucked into any De Garde stuff, but Galaxy White IPA keeps getting better over time.
     
  13. DimensionX

    DimensionX Savant (335) Oregon Oct 1, 2010

    The Portland beer week India Wild Ale was likely a pitch of a pure Brett culture (probably Brett B according to my taste buds) where as Mulligan was an open fermented wild ale and should have a mix of Brett cultures and other fun bugs. I don't think using the first as an aging guideline for the second will do you much good, Mulligan was fairly funky right out of the gate.

    I'll point out that this is pure speculation and I liked both beers but for different reasons. You should try to get you hands on some Solei D'Or, the new hoppy wild ale De garde released on Saturday. Nelson hops, rye, and aged in a gin barrel, crazy good.
     
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  14. CowsandBeer

    CowsandBeer Savant (390) Nebraska Sep 24, 2012

    I've been trying to track down a six pack of that Red Swingline ipa for awhile. Sounds awesome to me!
     
  15. machalel

    machalel Aficionado (245) Australia Jan 19, 2012

    Why not "Wild IPA"? :)
     
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  16. HighWine

    HighWine Savant (385) Illinois Dec 11, 2010

    Pale Ale
     
  17. SDDanC

    SDDanC Initiate (0) California Mar 1, 2011

    according to Yakobson, hoppy brett beers wont exhibit fading hop character. Brett acts as a scavenger of residual oxygen. basically, drink it whenever the hell you want.
     
  18. drgarage

    drgarage Initiate (0) California Aug 19, 2008

    You must be a blast at parties.
     
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  19. cavedave

    cavedave Champion (940) New York Mar 12, 2009

    Actually this is the real answer I would give too. I truly believe no more than 14 different style names are needed to adequately cover all styles.

    Since that isn't going to happen, India Wild Ale seems a nice pick by the man who brewed it.
     
  20.  
    cavedave likes this.
  21. But it's not domesticated? ;)
    I dunno. I'm in agreement with cavedave that the 'invention' of new styles is getting a little out of hand.
    Again though, we needed something to indicate to the consumer the expectations they should have. Until it's common knowledge that we use a true wild fermentation on everything, we've got to indicate it somehow.
    If it had been an IPA with pitched 'wild' cultures, easy enough. 'IPA with Brett' etc.
    It's a bit of a different beast with the complex truly wild ferment.
     
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  22. SFACRKnight

    SFACRKnight Advocate (595) Colorado Jan 20, 2012

    A local brewer utilizes asour mash, ferments with brett, ages in a barrel, and dry hops the final product. You get a super hoppy sour with a funky backbone, they call it "IPA primatif".
     
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  23. Yeah - it is important to distiguish between 'beer style' and 'beer description' here. Beer style should be as generic as possible, while the description can go into more detail. If it's spontaneously fermented and has funk, I'd put it under "Wild Ale".
     
  24. bobcatjones

    bobcatjones Zealot (80) Colorado Sep 19, 2013

    Keep in mind that high levels of alcohol and high levels of iso-alpha acids will inhibit and slow the development of bretta and all yeasts and bacteria.
     

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