American wild ale

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"Brux", a collaborative American wild ale

American wild ale generally refers to beers brewed in America using yeast or bacteria in addition to Saccharomyces cerevisiae for fermentation.[1][2][3] Such beers may be similar to traditional beers such as Lambic and Oud bruin, and are typically fermented using a strain of brettanomyces for part or all of the fermentation.[4] The use of brettanomyces can result in a "funky" flavor profile. Examples include Jolly Pumpkin Perseguidor, Avery 15 and Brabant, and Ommegang Ommegeddon.[5]

Individual styles can vary from "light or dark, hoppy or malty, strong or sessionable, barrel-aged or not".[6] They often have "sour notes as well as barnyard, Band-Aid, animal or earthy characteristics".[7] Some varieties included "mild fruits, such as apricots, to balance the acidity and sourness".[8] These brews have been said to attract both "hardcore beer fans and serious wine lovers".[7]

See also[]

References[]

  1. ^ "American Wild Ale". BeerAdvocate.
  2. ^ Agnew, Michael (1 October 2013). "American Wild Ale: A Profile". Growler Magazine. Retrieved 10 January 2015.
  3. ^ Miller, Norman (28 May 2008). "The Beer Nut: Love 'em or leave 'em". Gatehouse Media, Inc. The Norwich Bulletin. Retrieved 10 January 2015.
  4. ^ Kitsock, Greg (2 September 2009). "Some Brewers Prefer Brett, a Wild Yeast That Other Beermakers Try to Avoid". The Washington Post. Retrieved 10 January 2015.
  5. ^ "Ales gone "wild"! Hoppy Valentine's Day". Pilot Media. The Virginian-Pilot. 11 February 2009. Retrieved 10 January 2015.
  6. ^ Agnew, Michael (1 October 2013). "American Wild Ale". Growler. Retrieved 1 January 2015.
  7. ^ a b Buzzeo, Lauren (2013). "Wild at Heart - American Wild Ales & Quadrupels Made with Wild Yeast". Wine Enthusiast. Retrieved 1 January 2015.
  8. ^ Crouch, Andy (2010). Great American Craft Beer: A Guide to the Nation's Finest Beers and Breweries. Running Press. p. 217. ISBN 9780762441600. Retrieved 1 January 2015.
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