American wild ale
American wild ale generally refers to beers brewed in America using yeast or bacteria in addition to Saccharomyces cerevisiae for fermentation. Such beers may be similar to traditional beers such as Lambic and Oud bruin, and are typically fermented using a strain of brettanomyces for part or all of the fermentation. The use of brettanomyces can result in a "funky" flavor profile. Examples include Jolly Pumpkin Perseguidor, Avery 15 and Brabant, Ommegang Ommegeddon.
Individual styles can vary from "light or dark, hoppy or malty, strong or sessionable, barrel-aged or not". They often have "sour notes as well as barnyard, Band-Aid, animal or earthy characteristics". Some varieties included "mild fruits, such as apricots, to balance the acidity and sourness". These brews have been said to attract both "hardcore beer fans and serious wine lovers".
- "American Wild Ale". BeerAdvocate.
- Agnew, Michael (1 October 2013). "American Wild Ale: A Profile". Growler Magazine. Retrieved 10 January 2015.
- Miller, Norman (28 May 2008). "The Beer Nut: Love 'em or leave 'em". Gatehouse Media, Inc. The Norwich Bulletin. Retrieved 10 January 2015.
- Kitsock, Greg (2 September 2009). "Some Brewers Prefer Brett, a Wild Yeast That Other Beermakers Try to Avoid". The Washington Post. Retrieved 10 January 2015.
- [dead link]
- "Ales gone "wild"! Hoppy Valentine's Day". Pilot Media. The Virginian-Pilot. 11 February 2009. Retrieved 10 January 2015.
- "The Beer Nut: Pair your Thanksgiving menu with beer". Gatehouse Media, Inc. Taunton Daily Gazette. 18 November 2008. Retrieved 10 January 2015.[permanent dead link]
- Agnew, Michael (1 October 2013). "American Wild Ale". Growler. Retrieved 1 January 2015.
- Buzzeo, Lauren (2013). "Wild at Heart - American Wild Ales & Quadrupels Made with Wild Yeast". Wine Enthusiast. Retrieved 1 January 2015.
- Crouch, Andy (2010). Great American Craft Beer: A Guide to the Nation's Finest Beers and Breweries. Running Press. p. 217. ISBN 9780762441600. Retrieved 1 January 2015.
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