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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7.5/10
—
Appearance 6
Aroma 8
Flavor 8
Texture 6
Overall 8
Oersoep festival. Zomerkwartier, Nijmegen. Zurig zout fris lekker ding. Backlog from 2015/08/29. // Eurotrash. Clear golden with white head. Sour grains, woodglue, vinegar, vanilla. Moderate sweet and strong sour. Medium body and soft carbonation.
Tried
on 21 Dec 2015
at 13:22
7.5/10
—
Appearance 8
Aroma 7
Flavor 7
Texture 8
Overall 8
Hazy light yellow, with some carbonation visible and very little head that disappears almost instantly. Slightly funky acidic smell, with lots of vinegar. The taste follows through, with vinegar and citric sourness, musty, and a bit of bitterness. Very refreshing and drinkable.
Tried
on 14 Dec 2015
at 05:15
5.1/10
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Appearance 4
Aroma 5
Flavor 5
Texture 6
Overall 5.5
Brown bottle, 330 ml, via Philippe Boutin (merci!), savoured on November 30 2015; eye: golden, hazy, no effervescence, no head, no lacing; nose: acidity, citrusy, light wild yeasts; mouth: acidity, citrusy, light wild yeasts, acidic finale with citrusy presence, light body, rather carbonated, slick texture; overall: correct FRANÇAIS Bouteille brune, via Philippe Boutin (merci!), savourée le 30 novembre 2015; œil : dorée, voilée, pas d’effervescence, pas de mousse, pas de dentelle; nez : acidité, citrique, léger levures sauvages; bouche : acidité, citrique, léger levures sauvages, finale acide avec présence citrique, corps léger, plutôt carbonatée, texture coulante; en résumé : correct
Tried
from Bottle
on 01 Dec 2015
at 18:05
7.1/10
—
Appearance 6
Aroma 7
Flavor 7
Texture 8
Overall 7.5
Poured as "Wild Beer Levain." 4oz draft pour at Churchkey. Poured a very light hazy yellow color with a small off-white, foamy head. Aroma was light spice notes, touch of sour. Flavor was light sweet malt, touch of funky, tart acidic notes.
Tried
from Draft
on 06 Nov 2015
at 08:46
6.4/10
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Appearance 6
Aroma 6
Flavor 7
Texture 6
Overall 6.5
4 oz pour on draft at ChurchKey. Listed as LeVain, known as SourDough in the UK per B United. Hazy pale yellow with off-white head. Aromas of light vinegar. Tastes of citrus, light tart notes, herbs, lemons. Light body with a dry finish.
Tried
from Draft
on 29 Oct 2015
at 01:17
6.5/10
—
Appearance 4
Aroma 8
Flavor 7
Texture 6
Overall 6
Draft. Cloudy yellow color, almost flat. Aroma of peppery earthy lemon. Taste is tart and sharp citrus. A bit acetic but not bad.
Tried
from Draft
on 28 Oct 2015
at 15:11
7/10
—
Appearance 6
Aroma 6
Flavor 7
Texture 8
Overall 8
Tasted @ Noblejas Beerfestival. Pale golden color with a white head. Aroma with sourish notes, some lime and citrus. Sourness flavor with fruity notes, mainly lime with yeasty hints.
Tried
on 22 Sep 2015
at 16:18
7/10
—
Appearance 6
Aroma 7
Flavor 7
Texture 6
Overall 8
On tap, @IV Festival de cerveza de Noblejas, 19/09/15 Color amarilo, aromas agrios, cuerpo ligero.
Tried
from Draft
on 20 Sep 2015
at 09:28
6.1/10
—
Appearance 6
Aroma 6
Flavor 6
Texture 6
Overall 6.5
Cloudy pale yellow. Aroma is very yeasty and sour. Fairly sharp but also fresh tasting and also yeasty
Tried
on 05 Sep 2015
at 04:21
7/10
—
Appearance 8
Aroma 7
Flavor 7
Texture 6
Overall 7
tap @Oersoep Craft Beer Festival 2015, voor mij zelf omdat Douberd deze al had gerate. tapt licht geel/gouden met witte kraag. Aroma is redelijk zuur. Smaken zijn medium-redelijk zuur, iets van deeg, brett, funky, vrij dunne-lichte body, weer een waar ’t glazuur van mijn tanden springt ;)
Tried
from Draft
on 30 Aug 2015
at 12:02