American Wild Ale - Mixed-Fermentation Sour Beer

Name

Mixed-Fermentation Sour Beer

Category

American Wild Ale

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.
This category is intended for a wide range of beers that do not fit traditional European sour, wild, or spontaneously-fermented styles. All of the styles in this category are Specialty-Type Beers where many creative interpretations are possible, and the styles are defined only by the use of specific fermentation profiles and ingredients. As specialty styles, the mandatory description provided by the entrant is of the utmost importance to the judge.
The styles in this category are differentiated by the types of yeast and bacteria used – see the preamble to each style for more information. We use the conversational shorthand terms used in the brewing industry: Brett for Brettanomyces, Sacch for Saccharomyces, Lacto for Lactobacillus, and Pedio for Pediococcus. See the Glossary for additional information. The Wild Specialty Beer style is for beers for other styles within this category when Specialty-Type Ingredients are added. Background levels of oak may be used in all styles within this category, but beers aged in other woods with unique flavors or barrels that contained other alcohol products must be entered in the Wild Specialty Beer style.

Guidelines

Impression

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

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.

Mouth Feel

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.

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.

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.

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.

Statistics

Variable by base style.

Commercial Examples

• 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