1. Don't miss FUNK Boston: A Wild & Sour Beer Fest on June 14 & 15!

Tag: American Wild Ale

Dogfish Head Bets on Sour Ales with New Brands, Line of Wild, Barrel-Aged Beers News by

After experiencing rapid growth with kettle sours, Dogfish Head is investing in the category at large by collaborating with sour-focused breweries and ramping up production from its sour and wild ale cellar.

Transient Artisan Ales: Crafting Michigan Wild Ales Alongside Hazy IPA From the Source by

Trading its vagabond ways for a sleepy town in Michigan, Transient Artisan Ales has made a name for itself with oak-aged Saisons, wild ales, and an “obligatory” IPA.

Highland Park Brewery’s Yard Beer Batch 4 Beer Reviews by

Part of the Yard Beer series from Highland Park Brewery, Batch 4 is inspired by ingredients found growing in neighborhood yards, including black limes and sour flowers.

Chocolate Trio: 3 Pairings Table Mates by

Chocolatier David Briggs, known for incorporating savory ingredients like bacon, Parmesan, and olive oil into his bittersweet confections, pairs sweets with a tart wheat, an Imperial IPA, and a Flanders Brown Ale.

Firestone Walker Barrelworks’ SLOambic Beer Reviews by

An American Wild Ale fermented with marionberries and boysenberries, SLOambic’s tasting experience recalls a “funky berry pie.”

Indeed Brewing Company’s Lucy Session Sour Beer Reviews by

Impressive all around, this is the kind of sour you want to have in your fridge at all times.

Feral Ones: The Unlikely Origins of Firestone Walker’s Barrelworks Feature by

How Barrelworks, Firestone Walker’s sour and wild beer program, got its unlikely start from an under-the-radar side project by two brewing professionals who had previously dedicated their careers to eradicating beer-spoiling bacteria.

Controlling Wild Fire: The Lambic Method for Homebrewers BYOB by

Follow this souring schedule to mimic the natural order of critters in a traditional Belgian Lambic. In a year or three, you’ll have an amazing beer that you’ll be both proud and jealously protective of.

Jay Goodwin of The Rare Barrel Going Pro by

At The Rare Barrel, a tiny, sours-only brewery in Berkeley, Calif., American sours push the boundaries of what Brettanomyces, Lactobacillus, Pedioccocus, oak and time can do.

Naturally Wild BYOB by

Many a crazy homebrewer has talked big about letting their neighborhood critters run rampant in their beer, harboring romantic images of the Senne River Valley. If you want to go naturally wild though, start small, and use Mother Nature to your advantage.

Three Threads Three Threads by

BA readers wonder if sours are here to stay, or just a passing trend.

Making Sense of the Funk in Beer Feature by

Joining our trusted actors Saccharomyces Cerevisiae and S. Uvarum in the world of sour beers are a team of misfits that would make the Bad News Bears proud. Let us meet the bacteria swimming in your beer.

Tempting Fate: When the Wild Things Are in Your Beer BYOB by

Is the time and worry worth it? Should you go traipsing about in the land of scary monsters? Ales of extraordinary and unique character are the reward for chasing the wild dragons.

American Wild Ale: The Stinky Cheese of Beer Style Profile by

Sourness—or more precisely, tartness—is the defining trait of American Wild Ale. Essentially, it’s beer gone bad, contaminated by the very stray microorganisms that Louis Pasteur discovered were mucking up perfectly good beer 130 years ago.