Wild beers are brewed with an additional or replacement yeast to traditional brewer's yeast. A common additional yeast used is Brettanomyces. If bacteria are added to a beer made with wild yeast, the taste will take on an acidic, sour flavor, but not all wild beers are sour. Some strains of Brettanomyces can also add a tartness to the taste of the beer.
Experimentation with wild fermentation has recently become more popular in Australia, with many craft brewers creating beers with different flavor profiles and spontaneous fermentation. This style of fermentation means that the brewer has not "pitched" the yeast, a hands-off process that has been used for centuries in lambics in Belgium.
Some Variants Include:
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