After 4 seasons of experimentation, a serious amount of dumped beer, recipe and process tweaking, and a small bit of luck, we are ready to release our first ever spontaneously fermented ale. Wild Air was brewed in January of 2019, utilizing our own unique methods (inspired by the Belgian tradition) of turbid mashing, aged hops, extended boiling and cooled in our coolship to take advantage of the Richmond microflora found in the cool night air.

After extended maturation, a single 500L puncheon was selected to referment and condition on 1.5lbs/gallon of fresh raspberries from Sneads Farm in Fredericksburg, VA. A hefty, yet restrained by some measures, amount of fruit was used to extract luscious raspberry character while still maintaining the unique fermentation characteristics so often found in Spontaneous beer.

The resulting beer is one we are extremely proud of, with notes of fresh raspberry brambles, crushed raspberries, earthy hay, and river rock minerality finished with the bright acidity the style is known for. We hope you enjoy this little taste of RVA as much as we do and we look forward to more beers using our local microflora in the future.