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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4.8/10
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Appearance 4
Aroma 4
Flavor 5
Texture 6
Overall 5
330ml bottle kindly shared by djoeye. Hazy, pale yellow body, low white head, fragile lacing. Ripe lemony nose, hints of apples. Tart and sweet taste profile including lemon, mild oak and green apples. Drying tart-sweet ending. Fair cleanser (Tromsø 02.04.2017).
Tried
from Bottle
on 02 Apr 2017
at 14:03
6.1/10
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Appearance 4
Aroma 7
Flavor 6
Texture 6
Overall 6.5
Keg at craft beer company. Classic smacking sour in gose / Berliner. Watery appearance.
Tried
on 02 Apr 2017
at 10:52
6.1/10
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Appearance 6
Aroma 6
Flavor 7
Texture 4
Overall 6.5
(Draught at Café Derat, Utrecht, 24 Feb 2017) Pale yellow colour with brief head. Fruity, sourish nose with notes of bread, lemons and lactic acid. Fruity, tart taste with lemon, grapefruit, sour grapes and a dry finish with a fresh tartness. Light body, dry. Tasty and refreshing. Quite nice.
Tried
on 02 Apr 2017
at 10:26
5/10
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Appearance 4
Aroma 5
Flavor 5
Texture 6
Overall 5
Flaske 330ml fra Eurospar Tomasjord. Gusjegulgråbrum. Uklar. Høyt hvitt skum som daler raskt og med masse lyd. Flater helt ut. Syrlig fruktaroma. Smaken har surølpreg. Tørr & fruktig. Blir ikke for sur. Grei den - men ikke utseendet.
Tried
on 05 Mar 2017
at 07:49
5.8/10
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Appearance 6
Aroma 6
Flavor 5
Texture 6
Overall 6
Near-gusher. Small white head doesn’t last. Hazy yellow body with smoke-like structures from the dregs I poured in. Vinegary rhubarb and apple aroma with toffee notes. Acidic mealy toffee taste with apple vinegar notes. Mid-to-light body. Sharpish mouthfeel. Acidic mealy apple vinegar aftertaste with herbal notes. It’s OK, but a bit harsh and strange. (0.33l bottle, from Meny Strømmen.)
Tried
from Bottle
on 21 Jan 2017
at 14:29
6.9/10
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Appearance 8
Aroma 6
Flavor 6
Texture 8
Overall 7.5
0.33l bottle. It most definitely smell like sour dough. Sour dough with lacto and brett combined with sour apples, mild cork, hints of acetone and cellar-wood. Strange stuff, but I kinda like it. In the glass this has a blurry yellow golden look and only a small quickly sidesticking white head. It doesn't taste horrible either. Lots of gooseberries sourness here. Brett, green sour apples, yeast and some funkiness. It has a thin oily to watery feeling in the mouth have and it's about average on the small bubbled carbonation. Ends with a sour champagne vinegar acidity that lingers on for a while. Almost making it taste a bit more alcoholic than it actually is. It's one of those interesting one this. Works fantastic in the steaming sun. 28.06.2014
Tried
from Bottle
on 09 Dec 2016
at 04:35
6.5/10
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Appearance 8
Aroma 6
Flavor 5
Texture 8
Overall 7
Draught at All In Beer Fest 2016 Session 2, 2016-11-05 Göteborg AR:Sour dough, white grapes skin AP; hazy yellowish, wee thin white head F: very tart, dry, soap, lemon flesh, wee white peppery
Tried
on 14 Nov 2016
at 17:08
7.9/10
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Appearance 8
Aroma 7
Flavor 8
Texture 10
Overall 7.5
330ml bottle. Pours pale straw with little head but really fizzy, like champagne. Aroma is all funk, apple and a vinegar. Flavour is all lemon, white wine, apple at first. Then comes a strong wheat note (almost like underdone toast) and then abruptly done. What’s left is tart and refreshing. It’s very fizzy, which works with the style. Really very nice.
Tried
from Bottle
on 21 Sep 2016
at 05:45
7.1/10
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Appearance 6
Aroma 8
Flavor 8
Texture 4
Overall 7.5
At GBF, a "session sour" so to speak from this English sour ale specialist, fermented with a bread yeast and Brett, and oaked. Moussy, snow white, more or less stable head, hazy straw blonde colour with greenish hue. Aroma of unripe redcurrant, buttermilk, artichoke, sourdough, fermenting hay, wry grape peel, pear, goat cheese, dry lime zest. Lemony sour, a bit puckering even, unripe plum and raw pineapple acidity too, sour cream-like lactic tartness, spritzy carbo, supple and somewhat grainy middle, some bready yeastiness in the end while the drying sourness continues, very refreshing. Interesting deviation from the Berliner Weisse principle - which nowadays seems all too often being used as an ’easy’ and simple alternative to more complex and lambic-inspired sours. Very refreshing.
Tried
on 26 Aug 2016
at 14:11
6.3/10
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Appearance 8
Aroma 6
Flavor 6
Texture 6
Overall 6
Small white rim, cloudy beer. Very spicy, bread- and wild yeast, lemon/lime. Quite tart, lemony, lactic acid. Not only very light, but a tad watery. Not so special, the acidity makes up for 95% of the taste & mouthfeel.
Tried
on 20 Aug 2016
at 13:32