{"title":"Wild","description":"\u003cp data-start=\"741\" data-end=\"1060\"\u003eThe  \u003cstrong data-start=\"745\" data-end=\"766\"\u003ewild beers\u003c\/strong\u003e, also known as  \u003cstrong data-start=\"791\" data-end=\"804\"\u003eWild Ales\u003c\/strong\u003e  or  \u003cstrong data-start=\"810\" data-end=\"837\"\u003espontaneously fermented beers\u003c\/strong\u003e, are distinguished by their natural fermentation method. Instead of adding cultured yeasts, the wort is  \u003cstrong data-start=\"945\" data-end=\"969\"\u003eexposed to open air\u003c\/strong\u003e, allowing  \u003cstrong data-start=\"987\" data-end=\"1023\"\u003ewild yeasts and bacteria\u003c\/strong\u003e  from the environment to begin fermentation.\u003c\/p\u003e\n\u003cp data-start=\"1062\" data-end=\"1239\"\u003eThis 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.\u003c\/p\u003e\n\u003cp data-start=\"1241\" data-end=\"1355\"\u003e\u003cstrong\u003eWild beers form one of the three great beer families, alongside Ale and Lager.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2 data-start=\"1362\" data-end=\"1426\"\u003eSensory profile: acidity, complexity and unpredictable character\u003c\/h2\u003e\n\u003cp data-start=\"1428\" data-end=\"1807\"\u003eThe  \u003cstrong data-start=\"1432\" data-end=\"1445\"\u003eWild Ales\u003c\/strong\u003e  present enormous flavour diversity, although they often share an  \u003cstrong data-start=\"1524\" data-end=\"1553\"\u003eacidic, earthy and fruity\u003c\/strong\u003e profile, with notes that can recall  \u003cstrong data-start=\"1588\" data-end=\"1623\"\u003eleather, barnyard or ripe fruit\u003c\/strong\u003e.\u003cbr data-start=\"1624\" data-end=\"1627\"\u003eThese characteristics come from yeasts such as  \u003cstrong data-start=\"1677\" data-end=\"1694\"\u003eBrettanomyces\u003c\/strong\u003e, responsible for the well-known  \u003cem data-start=\"1726\" data-end=\"1739\"\u003efunky notes\u003c\/em\u003e: complex, rustic and sometimes animal aromas and flavours.\u003c\/p\u003e\n\u003cblockquote data-start=\"1809\" data-end=\"1995\"\u003e\n\u003cp data-start=\"1811\" data-end=\"1995\"\u003eImportant: Not all Wild beers are Sour, and not all Sour beers are Wild.\u003cbr data-start=\"1890\" data-end=\"1893\"\u003eWhat defines a Wild Ale is the presence of  \u003cstrong data-start=\"1941\" data-end=\"1975\"\u003ewild yeasts or microflora\u003c\/strong\u003e  in fermentation.\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\u003ch3 data-start=\"2034\" data-end=\"2084\"\u003eSpontaneous fermentation: the soul of the style\u003c\/h3\u003e\n\u003cp data-start=\"2086\" data-end=\"2302\"\u003eUnlike traditional beers, Wild Ales ferment thanks to  \u003cstrong data-start=\"2167\" data-end=\"2201\"\u003ewild yeasts and bacteria\u003c\/strong\u003e  from the environment. This unpredictable and natural process gives each batch a unique and changing character.\u003c\/p\u003e\n\u003ch3 data-start=\"2304\" data-end=\"2338\"\u003eThe magic of  \u003cem data-start=\"2323\" data-end=\"2338\"\u003eBrettanomyces\u003c\/em\u003e\n\u003c\/h3\u003e\n\u003cp data-start=\"2340\" data-end=\"2615\"\u003eThe yeast  \u003cstrong data-start=\"2352\" data-end=\"2369\"\u003eBrettanomyces\u003c\/strong\u003e, or \"Brett\", is key to this style. It brings  \u003cstrong data-start=\"2414\" data-end=\"2461\"\u003eearthy, fruity, animal and dry notes\u003c\/strong\u003e, as well as elegant acidity. What was considered a flaw in the wine world has become a mark of identity in craft beer.\u003c\/p\u003e\n\u003ch3 data-start=\"2617\" data-end=\"2664\"\u003eLambics: precursors of Wild Ales\u003c\/h3\u003e\n\u003cp data-start=\"2666\" data-end=\"2945\"\u003eBelgian  \u003cstrong data-start=\"2670\" data-end=\"2687\"\u003eLambics\u003c\/strong\u003e  are the oldest example of spontaneous fermentation. The wort is left in  \u003cstrong data-start=\"2763\" data-end=\"2781\"\u003eopen vessels\u003c\/strong\u003e  to capture airborne microorganisms, and is then  \u003cstrong data-start=\"2831\" data-end=\"2865\"\u003eaged in wooden barrels\u003c\/strong\u003e  for years. From this come derived styles such as  \u003cstrong data-start=\"2919\" data-end=\"2929\"\u003eGueuze\u003c\/strong\u003e  or  \u003cstrong data-start=\"2935\" data-end=\"2944\"\u003eKriek\u003c\/strong\u003e.\u003c\/p\u003e\n\u003ch3 data-start=\"2947\" data-end=\"2980\"\u003eBarrel ageing\u003c\/h3\u003e\n\u003cp data-start=\"2982\" data-end=\"3207\"\u003eMany Wild Ales mature in  \u003cstrong data-start=\"3013\" data-end=\"3034\"\u003eoak barrels\u003c\/strong\u003e, where yeasts and bacteria continue working. This contributes  \u003cstrong data-start=\"3102\" data-end=\"3152\"\u003enotes of vanilla, wood, wine and subtle acidity\u003c\/strong\u003e, and can last from several months to more than a year.\u003c\/p\u003e\n\u003ch3 data-start=\"3209\" data-end=\"3246\"\u003eFlavours in constant evolution\u003c\/h3\u003e\n\u003cp data-start=\"3248\" data-end=\"3453\"\u003eWild Ales are  \u003cstrong data-start=\"3266\" data-end=\"3284\"\u003eliving beers\u003c\/strong\u003e. They continue evolving in the bottle, developing new nuances over time. The same beer can taste completely different after a few months of cellaring.\u003c\/p\u003e\n\u003ch3 data-start=\"3455\" data-end=\"3479\"\u003eControlled acidity\u003c\/h3\u003e\n\u003cp data-start=\"3481\" data-end=\"3679\"\u003eNot all Wild Ales are extremely acidic. Some show only a subtle touch. The level of acidity depends on the balance between  \u003cstrong data-start=\"3618\" data-end=\"3635\"\u003eLactobacillus\u003c\/strong\u003e,  \u003cstrong data-start=\"3637\" data-end=\"3652\"\u003ePediococcus\u003c\/strong\u003e  and the yeasts present.\u003c\/p\u003e\n\u003ch3 data-start=\"3681\" data-end=\"3710\"\u003eInnovation without limits\u003c\/h3\u003e\n\u003cp data-start=\"3712\" data-end=\"3926\"\u003eToday's craft brewers experiment with  \u003cstrong data-start=\"3765\" data-end=\"3820\"\u003emixed yeasts, fruit, wine or whisky barrels\u003c\/strong\u003e, and even create hybrids such as  \u003cstrong data-start=\"3856\" data-end=\"3869\"\u003eSour IPAs\u003c\/strong\u003e  or  \u003cstrong data-start=\"3872\" data-end=\"3891\"\u003eFruit Wild Ales\u003c\/strong\u003e, expanding the limits of the style.\u003c\/p\u003e\n\u003ch3 data-start=\"3928\" data-end=\"3955\"\u003eBeer terroir\u003c\/h3\u003e\n\u003cp data-start=\"3957\" data-end=\"4165\"\u003eLike wine, Wild Ales reflect their  \u003cstrong data-start=\"3997\" data-end=\"4008\"\u003eterroir\u003c\/strong\u003e: 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.\u003c\/p\u003e\n\u003ch3 data-start=\"4167\" data-end=\"4201\"\u003eHandling and storage\u003c\/h3\u003e\n\u003cp data-start=\"4203\" data-end=\"4433\"\u003eThese beers require  \u003cstrong data-start=\"4228\" data-end=\"4260\"\u003ecare in storage\u003c\/strong\u003e, 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.\u003c\/p\u003e\n\u003ch3 data-start=\"4468\" data-end=\"4509\"\u003eThe accidental origin of Wild Ales\u003c\/h3\u003e\n\u003cp data-start=\"4511\" data-end=\"4763\"\u003eBefore 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.\u003c\/p\u003e\n\u003ch3 data-start=\"4765\" data-end=\"4803\"\u003eBrettanomyces: from enemy to ally\u003c\/h3\u003e\n\u003cp data-start=\"4805\" data-end=\"5020\"\u003eIn wine cellars, the yeast  \u003cem data-start=\"4841\" data-end=\"4856\"\u003eBrettanomyces\u003c\/em\u003e  was feared for ruining barrels. However, craft brewers discovered its  \u003cstrong data-start=\"4945\" data-end=\"4967\"\u003ecreative potential\u003c\/strong\u003e, turning it into the protagonist of iconic styles.\u003c\/p\u003e\n\u003ch3 data-start=\"5022\" data-end=\"5044\"\u003eLiving barrels\u003c\/h3\u003e\n\u003cp data-start=\"5046\" data-end=\"5239\"\u003eIn many traditional breweries, \"infected\" barrels are true treasures. Over the years, they develop their own ecosystem of microorganisms, creating unique and unrepeatable profiles.\u003c\/p\u003e\n\u003ch3 data-start=\"5246\" data-end=\"5301\"\u003eThe modern revival: from Belgium to the United States\u003c\/h3\u003e\n\u003cp data-start=\"5303\" data-end=\"5615\"\u003eAt the end of the twentieth century, American brewers such as  \u003cstrong data-start=\"5359\" data-end=\"5384\"\u003eRussian River Brewing\u003c\/strong\u003e  or  \u003cstrong data-start=\"5387\" data-end=\"5404\"\u003eJolly Pumpkin\u003c\/strong\u003e  revived the European tradition of wild fermentation. Since then, Wild Ales have experienced a  \u003cstrong data-start=\"5513\" data-end=\"5536\"\u003eglobal renaissance\u003c\/strong\u003e, with experimental beers combining fruit, barrels and modern hops.\u003c\/p\u003e\n\u003ch2 data-start=\"5622\" data-end=\"5647\"\u003eVariants and trends\u003c\/h2\u003e\n\u003cul data-start=\"5649\" data-end=\"5995\"\u003e\n\u003cli data-start=\"5649\" data-end=\"5729\"\u003e\n\u003cp data-start=\"5651\" data-end=\"5729\"\u003e\u003cstrong data-start=\"5651\" data-end=\"5661\"\u003eGueuze\u003c\/strong\u003e: blend of young and old Lambics, with bottle fermentation.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"5730\" data-end=\"5764\"\u003e\n\u003cp data-start=\"5732\" data-end=\"5764\"\u003e\u003cstrong data-start=\"5732\" data-end=\"5741\"\u003eKriek\u003c\/strong\u003e: Lambic with cherries.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"5765\" data-end=\"5834\"\u003e\n\u003cp data-start=\"5767\" data-end=\"5834\"\u003e\u003cstrong data-start=\"5767\" data-end=\"5779\"\u003eSour IPA\u003c\/strong\u003e: combination of modern IPA and mixed fermentation.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"5835\" data-end=\"5908\"\u003e\n\u003cp data-start=\"5837\" data-end=\"5908\"\u003e\u003cstrong data-start=\"5837\" data-end=\"5856\"\u003eFruit Wild Ales\u003c\/strong\u003e: with fruits such as raspberry, peach or passion fruit.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"5909\" data-end=\"5995\"\u003e\n\u003cp data-start=\"5911\" data-end=\"5995\"\u003e\u003cstrong data-start=\"5911\" data-end=\"5929\"\u003eAged Wild Ales\u003c\/strong\u003e: beers aged for years, with wine or wood nuances.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"6002\" data-end=\"6042\"\u003eFunky notes: the signature of the wild\u003c\/h3\u003e\n\u003cp data-start=\"6044\" data-end=\"6142\"\u003eThe term  \u003cem data-start=\"6055\" data-end=\"6062\"\u003efunky\u003c\/em\u003e  describes the most unusual aromas and flavours of Wild Ales.\u003cbr data-start=\"6124\" data-end=\"6127\"\u003eThey can include:\u003c\/p\u003e\n\u003cul data-start=\"6144\" data-end=\"6340\"\u003e\n\u003cli data-start=\"6144\" data-end=\"6189\"\u003e\n\u003cp data-start=\"6146\" data-end=\"6189\"\u003e \u003cstrong data-start=\"6149\" data-end=\"6162\"\u003eEarthy:\u003c\/strong\u003e  notes of soil or forest.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"6190\" data-end=\"6242\"\u003e\n\u003cp data-start=\"6192\" data-end=\"6242\"\u003e \u003cstrong data-start=\"6195\" data-end=\"6206\"\u003eAnimal:\u003c\/strong\u003e  leather, barnyard, horse sweat.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"6243\" data-end=\"6294\"\u003e\n\u003cp data-start=\"6245\" data-end=\"6294\"\u003e \u003cstrong data-start=\"6248\" data-end=\"6261\"\u003eFruity:\u003c\/strong\u003e  ripe apple, pear, plum.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"6295\" data-end=\"6340\"\u003e\n\u003cp data-start=\"6297\" data-end=\"6340\"\u003e \u003cstrong data-start=\"6300\" data-end=\"6311\"\u003eWood:\u003c\/strong\u003e  oak, vanilla, old wine.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"6342\" data-end=\"6429\" style=\"text-align: left;\"\u003e\u003cstrong\u003eFar from being defects, these notes are what make wild beers unique.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2 data-start=\"6342\" data-end=\"6429\" style=\"text-align: left;\"\u003eBuy Wild beers online\u003c\/h2\u003e\n\u003cp data-start=\"202\" data-end=\"502\"\u003eThis selection brings together spontaneously fermented craft beers designed for those seeking unconventional brews and more rustic, authentic expressions of beer.\u003c\/p\u003e","products":[{"product_id":"cantillon-sang-bleu","title":"CANTILLON Sang Bleu (2025)","description":"\u003cp\u003eCantillon Sang Bleu (2025) is a \u003cstrong\u003efruited lambic brewed with haskap berries\u003c\/strong\u003e (blue honeysuckle \/ camerise), which contrast with the natural acidity of the lambic. It has 6% ABV and offers a marked fruity character, with a balance between intensity, freshness and some acidity - perfect for those seeking a different experience within lambics.\u003c\/p\u003e","brand":"Cantillon","offers":[{"title":"Default Title","offer_id":55604745666886,"sku":"CNT-001","price":29.79,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0828\/7138\/6438\/files\/CANTILLON_Sang_Bleu_2025__1_mascraft.jpg?v=1766329955"},{"product_id":"cantillon-ashanti-2025","title":"CANTILLON Ashanti (2025)","description":"\u003cp\u003eCantillon Ashanti (2025) is a Belgian lambic beer (spontaneous fermentation) infused with Ashanti Pepper (Gorilla Pepper), an African pepper that brings a very particular spicy character. It preserves the classic lambic base, brewed with aged hops and balanced acidity, while the pepper adds depth and a distinctive aromatic nuance. \u003cstrong\u003eA singular beer within Cantillon.\u003c\/strong\u003e\u003c\/p\u003e","brand":"Cantillon","offers":[{"title":"Default Title","offer_id":55604767490374,"sku":"CNT-002","price":29.79,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0828\/7138\/6438\/files\/CANTILLON_Ashanti_2025__1_mascraft.jpg?v=1766329954"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0828\/7138\/6438\/collections\/Captura_de_pantalla_2025-09-19_a_las_16.30.25.png?v=1758292250","url":"https:\/\/mascraft.eu\/en\/collections\/wild-beers.oembed","provider":"MASCRAFT","version":"1.0","type":"link"}