Sourdough
Wild Beer Co in Shepton Mallet, Somerset, England 🏴
Sour / Wild Beer Regular Out of Production|
Score
6.88
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Sourdough Culture + Oak Barrel Fermentation
Our beautifully barrel aged sour beer has just been bottled and this batch is tasting incredible. its been blended from a mixture of 24 aged wine barrels and two bourbon to give it that kick of flavour. Read the story on sourdoughs creation bellow.
Beer and Bread have been showing off the magic of yeast for thousands of years, we decided to combine the two. The old and the new, contemporary ideas and historical techniques and ingredients, a very special beer that combines all these things and more.
6 months before we even had a brewery we started talking to Tom Herbert about the Hobbs House Bakery's 58 year old Sourdough yeast, and whether we could use it to ferment a beer. Tom was excited, we were excited!
After a year of trials (each trial took a really long time to develop) we decided to loosely base the beer on a Berliner Weisse style - a historical Sour beer style from Northern Germany, but with a Wild Beer slant to it. We have used the 58 year old sourdough culture and a little brettanomyces and put the beer straight into oak barrels for its primary fermentation.
Our beautifully barrel aged sour beer has just been bottled and this batch is tasting incredible. its been blended from a mixture of 24 aged wine barrels and two bourbon to give it that kick of flavour. Read the story on sourdoughs creation bellow.
Beer and Bread have been showing off the magic of yeast for thousands of years, we decided to combine the two. The old and the new, contemporary ideas and historical techniques and ingredients, a very special beer that combines all these things and more.
6 months before we even had a brewery we started talking to Tom Herbert about the Hobbs House Bakery's 58 year old Sourdough yeast, and whether we could use it to ferment a beer. Tom was excited, we were excited!
After a year of trials (each trial took a really long time to develop) we decided to loosely base the beer on a Berliner Weisse style - a historical Sour beer style from Northern Germany, but with a Wild Beer slant to it. We have used the 58 year old sourdough culture and a little brettanomyces and put the beer straight into oak barrels for its primary fermentation.
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6/10
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Appearance 6
Aroma 6
Flavor 6
Texture 6
Overall 6
Bottle at Craig’s. Pours hazy amber with short-lived white head. Aromas are lactic-funky and bready, not surprisingly. Taste is sour and yoghurty. Sour finish. Not really loving this.
Tried
from Bottle
on 11 Dec 2013
at 03:14
7.3/10
—
Appearance 6
Aroma 7
Flavor 8
Texture 6
Overall 8
bottle at home ... hazy amber... small white head ... soft light bready nose ... soft fruits juicy fruits ... light zezty sharp lemon fruits ... sharp lemon ... tark fruits.
Tried
from Bottle
on 10 Dec 2013
at 14:04
5.9/10
—
Appearance 6
Aroma 6
Flavor 6
Texture 6
Overall 5.5
Bottle from The Beerhive. Murky golden body with a thin white head that quickly fades. No lacing. Sour aroma of lemon and lime. The flavour is sharp and citrussy with a nice yeastiness. Thin body with a watery, slightly oily texture. Soft carbonation. Although I love sharp, citrussy IPAs, try as I might, I just can’t get to grips with Sours at all. I could barely finish the bottle. On the plus, there’s a good amount of flavour for 3.6% ABV.
Tried
from Bottle
on 04 Dec 2013
at 15:38