American Wild Ale

Category 28. AMERICAN WILD ALE

• Category intro: The name American Wild Ale is commonly used by craft brewers and homebrewers. However, the word Wild does not imply that these beers are necessarily spontaneously-fermented; rather, it indicates that they are influenced by microbes other than traditional brewer’s yeasts, or perhaps that they are mixed-fermentation beers. The use of the word American does not mean that the beer has to be based on a Classic Style American beer style, or that the methods are solely practiced in the United States. Base styles in this category do not have to be Classic Styles at all (although they can be); something like, “blond ale, 7%” would be fine, since the underlying style is often lost under the fermentation character.

28A. Brett Beer

Overall impression

• Most often drier and fruitier than the base style suggests. Fruity or funky notes range from low to high, depending on the age of the beer and strains of Brett used. May possess a light non-lactic acidity.

Vital statistics

Judging anchors

• Aroma: Variable by base style. Young Brett beers will possess more fruity notes (e.g., tropical fruit, stone fruit, or citrus), but this is variable by the strains of Brett used. Older Brett beers may start to develop a little funk (e.g., barnyard, wet hay, or slightly earthy or smoky notes), but this character should not dominate.
• Appearance: Variable by base style. Clarity can be variable, and depends on the base style and ingredients used. Some haze is not necessarily a fault.
• Flavor: Variable by base style. Brett character may range from minimal to aggressive. Can be quite fruity (e.g., tropical fruit, berry, stone fruit, citrus), or have some smoky, earthy, or barnyard character. Should not be unpleasantly funky, such as Band-Aid, fetid, nail polish remover, cheese, etc. Always fruitier when young, gaining more funk with age. May not be lactic. Malt flavors are often less pronounced than in the base style, leaving a beer most often dry and crisp due to high attenuation by the Brett.
• Mouthfeel: Variable by base style. Generally has a light body, lighter than what might be expected from the base style but an overly thin body is a fault. Generally moderate to high carbonation. Head retention is variable, but often less than the base style.

Context

• Comments: The base style describes most of the character of these beers, but the addition of Brett ensures a drier, thinner, and often fruitier and funkier product. Younger versions are brighter and fruitier, while older ones possess more depth of funk and may lose more of the base style character. The Brett character should always meld with the style; these beers should never be a ‘Brett bomb’. While Brett can produce low levels of organic acids, it is not a primary beer souring method.
• History: Modern American craft beer interpretations of Belgian wild ales, or experimentations inspired by Belgian wild ales or historical English beers with Brett. So-called 100% Brett beers gained popularity after the year 2000, but this was when S. Trois was thought to be a Brett strain (which it isn’t). Brett used in conjunction with a Sacch fermentation is standard practice now.
• Characteristic ingredients: Virtually any style of beer (except those already using a Sacch/Brett co-fermentation), then finished with one or more strains of Brett. Alternatively, a mixed fermentation with Sacch and one or more strains of Brett. No Lacto.
• Style comparison: Compared to the same beer style without Brett, a Brett Beer will be drier, more highly attenuated, fruitier, lighter in body, and slightly funkier as it ages. Less sourness and depth than Belgian ‘wild’ ales.
• Entry instructions: The entrant must specify either a Base Style, or provide a description of the ingredients, specs, or desired character. The entrant may specify the strains of Brett used.

Commercial examples (as listed)

• Boulevard Saison Brett, Hill Farmstead Arthur, Logsdon Seizoen Bretta, Lost Abbey Brett Devo, Russian River Sanctification, The Bruery Saison Rue

Tags

• wild-fermentation, north-america, craft-style, specialty-beer

28B. Mixed-Fermentation Sour Beer

Overall impression

• A sour and funky version of a base style of beer.

Vital statistics

Judging anchors

• Aroma: Variable by base style. The contribution of non-Sacch microbes should be noticeable to strong, and often contribute a sour and funky, wild note. The best examples will display a range of aromatics, rather than a single dominant character. The aroma should be inviting, not harsh or unpleasant.
• Appearance: Variable by base style. Clarity can be variable; some haze is not a fault. Head retention can be poor.
• Flavor: Variable by base style. Look for an agreeable balance between the base beer and the fermentation character. A range of results is possible from fairly high acidity and funk to a subtle, pleasant, harmonious beer. The best examples are pleasurable to drink with the esters and phenols complementing the malt or hops. The wild character can be prominent, but does not need to be dominating in a style with an otherwise strong malt or hop profile. Acidity should be firm yet enjoyable, and ranging from clean to complex, but should not be biting or vinegary; prominent, objectionable, or offensive acetic acid is a fault. Bitterness tends to be low, especially as sourness increases.
• Mouthfeel: Variable by base style. Generally has a light body, almost always lighter than what might be expected from the base style. Generally moderate to high carbonation, although often lower in higher alcohol examples.

Context

• Comments: The base beer style becomes less relevant in this style because the various yeast and bacteria tend to dominate the profile. Bitterness is often reserved since bitter and sour flavors clash on the palate. Inappropriate characteristics include diacetyl, solvent, ropy or viscous texture, and heavy oxidation.
• History: Modern American craft beer interpretations of Belgian sour ales, or experimentations inspired by Belgian sour ales.
• Characteristic ingredients: Virtually any style of beer. Usually fermented by some combination of Lacto, Pedio, Sacch, and Brett. Can also be a blend of styles. Wood or barrel aging is very common, but not required; if present, should not be a primary or dominant flavor.
• Style comparison: A sour and funky version of a base style, but do not necessarily have to be as sour or as funky as some traditional European sour examples.
• Entry instructions: The entrant must specify a description of the beer, identifying yeast or bacteria used and either a Base Style, or the ingredients, specs, or target character of the beer.

Commercial examples (as listed)

• Boulevard Love Child, Jester King Le Petit Prince, Jolly Pumpkin Oro de Calabaza, Lost Abbey Ghosts in the Forest, New Belgium Le Terroir, Russian River Temptation

Tags

• wild-fermentation, north-america, craft-style, specialty-beer, sour

28C. Wild Specialty Beer

Overall impression

• An American Wild Ale with fruit, herbs, spices, or other Specialty-Type Ingredients.

Vital statistics

Judging anchors

• Aroma: Variable by base style. The Specialty-Type Ingredients should be evident, as well as the defining characteristics of a wild fermentation per the base style. The best examples will blend the aromatics from the fermentation with the special ingredients, creating an aroma that may be difficult to attribute precisely.
• Appearance: Variable by base style, generally showing a color, tint, or hue from any Specialty-Type Ingredient (especially if fruit is used) in both the beer and the head. Clarity can be variable; some haze is not a fault. Head retention is often poor.
• Flavor: Variable by base style. The Specialty-Type Ingredients should be evident, as well as the defining characteristics of a wild fermentation per the base style. If fruit was fermented, the sweetness is generally gone so that only the fruit esters typically remain. Fruit and other Specialty-Type Ingredients can add sourness of their own; if so, the sourness could be prominent, but should not be overwhelming. The acidity and tannin from any fruit or other Specialty-Type Ingredients can both enhance the dryness of the beer, so care must be taken with the balance. The acidity should enhance the perception of any fruit flavor, not detract from it. Wood notes, if present, add flavor but should be balanced.
• Mouthfeel: Variable by base style. Generally has a light body, lighter than what might be expected from the base style. Generally moderate to high carbonation; carbonation should balance the base style if one is declared. The presence of tannin from some Specialty-Type ingredients (often fruit or wood) can provide a slight astringency, enhance the body, or make the beer seem drier than it is.

Context

• Comments: This style is intended for fruited (and other added Specialty-Type Ingredient) versions of other styles within Category 28, not variations of European wild or sour Classic Styles. Fruited versions of Lambic should be entered in 23F Fruit Lambic. Fruited versions of other sour Classic Styles (e.g., Flanders Red, Oud Bruin, Gose, Berliner Weisse) should be entered in 29A Fruit Beer. Beers with sugars and unfermented fruit added post-fermentation should be entered in 29C Specialty Fruit Beer.
• History: Modern American craft beer interpretations of Belgian wild ales, or experimentations inspired by Belgian wild ales.
• Characteristic ingredients: Virtually any style of beer. Any combination of Sacch, Brett, Lacto, Pedio, or other similar fermenters. Can also be a blend of styles. While cherries, raspberries, and peaches are most common, other fruits can be used as well. Vegetables with fruit-like characteristics (e.g., chile, rhubarb, pumpkin) may also be used. Wood or barrel aging is very common, but not required. Wood with unusual or unique flavor characteristics, or wood previously in contact with other types of alcohol is allowable.
• Style comparison: Like a fruit, herb, spice, or wood beer, but sour or funky.
• Entry instructions: Entrant must specify any Specialty-Type Ingredient (e.g., fruit, spice, herb, or wood) used. Entrant must specify either a description of the beer, identifying yeast or bacteria used and either a Base Style, or the ingredients, specs, or target character of the beer. A general description of the special nature of the beer can cover all the required items.

Commercial examples (as listed)

• Cascade Bourbonic Plague, Jester King Atrial Rubicite, New Belgium Dominga Mimosa Sour, New Glarus Wisconsin Belgian Red, Russian River Supplication, The Lost Abbey Cuvee de Tomme

Tags

• wild-fermentation, north-america, craft-style, specialty-beer, sour, fruit

28D. Straight Sour Beer

Overall impression

• A pale, refreshing, sour beer with a clean lactic sourness. A gentle, pale malt flavor supports the lemony sourness with moderate fruity esters.

Vital statistics

Judging anchors

• Aroma: A sharply sour character is dominant (moderately-high to high). Can have up to a moderately fruity character (often peach, apricot, lemon, or tart apple). No hop aroma. Supportive pale malt dominates, usually biscuity or crackery. Clean fermentation.
• Appearance: Very pale in color. Clarity ranges from clear to somewhat hazy. Large, dense, white head with poor retention. Effervescent.
• Flavor: Clean lactic sourness dominates and can be quite strong. Some complementary, bready, biscuit, crackery, or grainy flavor is generally noticeable. Hop bitterness is undetectable. Never vinegary or bitingly acidic. Pale fruit character can be moderate including a citrusy-lemony or tart apple fruitiness may be detected. Finish is off-dry to dry. Balance dominated by sourness, but some malt and estery fruit flavor should be present. No hop flavor. Clean.
• Mouthfeel: Light body. Moderate to high carbonation. Never hot, although higher gravity examples can have a warming alcohol character. Crisp acidity.

Context

• Comments: A stronger version of a Berliner Weisse-type beer with less restrictive grist, and no Brett. This beer style is typically are used as a base for modern beers that are heavily flavored with fruit, spices, sugars, etc. – those should be entered in 28C Wild Specialty Beer.
• History: German brewing scientist, Otto Francke, developed what was to become known as the Francke acidification process which allowed the traditional mixed-culture Berliner Weiss methods to be sped up and more consistent; this is also known as kettle souring. Many modern commercial sour beer examples use this method for rapid production, and as an alternative to complex barrel production.
• Characteristic ingredients: Most or all of the grist is pale, Pils, or wheat malt in any combination. Lightly-kilned malts for more malt depth may be employed. Carapils-type malts can be used for body. Pale sugars can be used to increase gravity without body. No lactose or maltodextrin. May be produced by kettle souring, co-fermentation culture (yeast and LAB), or using specialty yeast that produce lactic acid. No Brett.
• Style comparison: Lower gravity examples can be very much like a Brett-free Berliner Weisse. Compared to a Lambic, is generally not as acidic and has a clean lactic sourness with restrained to below sensory threshold funk. Higher in alcohol content than both.
• Entry instructions: none

Commercial examples (as listed)

• Rarely found, as this style is typically the base for other Specialty-Type Beers.

Tags

• pale-color, top-fermented, sour