The wild beers, also known as Wild Ales or spontaneously fermented beers, are distinguished by their natural fermentation method. Instead of adding cultured yeasts, the wort is exposed to open air, allowing wild yeasts and bacteria from the environment to begin fermentation.
This process is usually carried out in regions with great microbial biodiversity, such as Belgium's Senne valley, home to the famous Lambics, precursors of this style.
Wild beers form one of the three great beer families, alongside Ale and Lager.
Sensory profile: acidity, complexity and unpredictable character
The Wild Ales present enormous flavour diversity, although they often share an acidic, earthy and fruity profile, with notes that can recall leather, barnyard or ripe fruit.
These characteristics come from yeasts such as Brettanomyces, responsible for the well-known funky notes: complex, rustic and sometimes animal aromas and flavours.
Important: Not all Wild beers are Sour, and not all Sour beers are Wild.
What defines a Wild Ale is the presence of wild yeasts or microflora in fermentation.
Spontaneous fermentation: the soul of the style
Unlike traditional beers, Wild Ales ferment thanks to wild yeasts and bacteria from the environment. This unpredictable and natural process gives each batch a unique and changing character.
The magic of Brettanomyces
The yeast Brettanomyces, or "Brett", is key to this style. It brings earthy, fruity, animal and dry notes, as well as elegant acidity. What was considered a flaw in the wine world has become a mark of identity in craft beer.
Lambics: precursors of Wild Ales
Belgian Lambics are the oldest example of spontaneous fermentation. The wort is left in open vessels to capture airborne microorganisms, and is then aged in wooden barrels for years. From this come derived styles such as Gueuze or Kriek.
Barrel ageing
Many Wild Ales mature in oak barrels, where yeasts and bacteria continue working. This contributes notes of vanilla, wood, wine and subtle acidity, and can last from several months to more than a year.
Flavours in constant evolution
Wild Ales are living beers. They continue evolving in the bottle, developing new nuances over time. The same beer can taste completely different after a few months of cellaring.
Controlled acidity
Not all Wild Ales are extremely acidic. Some show only a subtle touch. The level of acidity depends on the balance between Lactobacillus, Pediococcus and the yeasts present.
Innovation without limits
Today's craft brewers experiment with mixed yeasts, fruit, wine or whisky barrels, and even create hybrids such as Sour IPAs or Fruit Wild Ales, expanding the limits of the style.
Beer terroir
Like wine, Wild Ales reflect their terroir: the yeasts and bacteria of the environment. A Belgian Wild Ale will be very different from a Californian one or one brewed in Andalusia, even with the same recipe.
Handling and storage
These beers require care in storage, as they can continue fermenting in the bottle. It is recommended to store them upright and serve them slightly warmer (10-14 C) to appreciate their complexity.
The accidental origin of Wild Ales
Before the nineteenth century, all beers were, in a way, spontaneously fermented. Brewers did not know about yeasts: they simply left the wort exposed to air and waited for fermentation to "happen". This is how beer as we know it today was born.
Brettanomyces: from enemy to ally
In wine cellars, the yeast Brettanomyces was feared for ruining barrels. However, craft brewers discovered its creative potential, turning it into the protagonist of iconic styles.
Living barrels
In many traditional breweries, "infected" barrels are true treasures. Over the years, they develop their own ecosystem of microorganisms, creating unique and unrepeatable profiles.
The modern revival: from Belgium to the United States
At the end of the twentieth century, American brewers such as Russian River Brewing or Jolly Pumpkin revived the European tradition of wild fermentation. Since then, Wild Ales have experienced a global renaissance, with experimental beers combining fruit, barrels and modern hops.
Variants and trends
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Gueuze: blend of young and old Lambics, with bottle fermentation.
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Kriek: Lambic with cherries.
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Sour IPA: combination of modern IPA and mixed fermentation.
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Fruit Wild Ales: with fruits such as raspberry, peach or passion fruit.
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Aged Wild Ales: beers aged for years, with wine or wood nuances.
Funky notes: the signature of the wild
The term funky describes the most unusual aromas and flavours of Wild Ales.
They can include:
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Earthy: notes of soil or forest.
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Animal: leather, barnyard, horse sweat.
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Fruity: ripe apple, pear, plum.
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Wood: oak, vanilla, old wine.
Far from being defects, these notes are what make wild beers unique.
Buy Wild beers online
This selection brings together spontaneously fermented craft beers designed for those seeking unconventional brews and more rustic, authentic expressions of beer.
