It seems that “wilds” and “sours” are all the rage these days in Americas Craft Brewing scene. If you haven’t yet experienced a beer fermented with wild yeast, let me recommend that you seek one out. There aren’t a lot of breweries making wild beers, but you can easily get your hands on one with some online trading. New Belgium, Russian River, New Glarus and several others produce beers that are fermented with wild yeast.

There is a lot of room for interpretation with wild beers. The Bullfrog, which I happen to live very close to, produces wild beers that are barrel aged, others whip up more traditional concoctions. Flat Earth makes one of those more tradition wild beers, Rhode Haring is brewed as a Flanders Red Ale. Flanders, if you don’t know, is a region within Belgium, that contains more breweries than the rest of Belgium. They produce some top notch beers in that region, one being Duvel. A Flanders Red Ale is made using wild yeast, but in a way unlike the brewing of Lambic (if your not familiar with how Lambics are made, we’ll touch on that at a later date). Flanders Reds are bright and full of sour, tart flavors. There isn’t a whole lot in the flavor category that stands above the tartness of the beer. That sour flavor is very apparant in the aroma as well. Absolutely fantastic rendition of the Flanders style.

American craft breweries are off and running with this “new” found style. These styles, such as Flanders Red and even Lambics are historic. They are some of the oldest beer styles in the modern world. Like I mentioned, if you haven’t tried a wild beer yet, I highly recommend you seek one out.

beer + food = Barleydine



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