What’s a wild beer?

The first sip will tell you it’s different. With a pH generally between 3.0 and 3.5, it’s sourer than usual and is made the way beers were traditionally made. After malt is steeped in hot water, creating the wort, most beers are then boiled with hops, cooled, and a carefully selected yeast added. For a wild beer, some of the wort is exposed to yeasts in the environment to create a “starter” (spontaneous fermentation). The starter’s then pitched into more wort and brewed in steel fermenters (which is quicker) or takes its time in wine barrels. Barrel fermentation adds complexity to the flavour – and to the brewers’ work as they must deal with bacteria left in the barrel. Sometimes the beer’s brewed over fruit, adding more flavour and the fruit’s bacteria sparking a secondary fermentation. Over time the microbes multiply and their respiration produces lactic acid, making the beer taste sour. Kieran advises sour beers are best appreciated alongside food – traditionally washedrind cheeses and smoked meats. northendbrewing.net