WILD BEER CO.
HOBBS HOUSE SOURDOUGH CULTURE AND OAK BARREL FERMENTATION
Beer and Bread have been showing off the magic of yeast for thousands of years, Wild Beer Co. decided to combine them! They used 58 year old sourdough culture from Hobbs House Bakery, a little brettanomyces and put the beer into oak barrels to slowly ferment, mature and sour into a gentle rounded fruity sour beer that is loosely based on a Berliner Weisse style with a Wild Beer slant to it.
The Brew Sheet
Alcohol by Volume (a measure of booziness created by the yeast)
Beer styles are the categorisation of beer into easily distinguishable types. When doing this we look at history, colour, carbonation, bitterness, ingredients, mouthfeel… the list goes on
We'd typically use a lightly kilned Base Malt in a beer recipe, then add Speciality malts (sometimes darker, more complex, different flavours) in small quantities to change the overall taste and colour of the beer.
Hops are used in loads of ways, and they can give different characteristics to beer such as Aroma and Bitterness– this is why they rock!
water, malted barley, malted wheat, yeast.