Wild Specialty Beer

The Wild Specialty Beer is a unique and varied category that embraces the intricate marriage of unconventional fermentations with imaginative ingredients. This style is all about innovation and experimentation, often resulting in flavors that challenge the norms and stand out in the world of beers. It builds on the historical practices of harnessing wild yeast and bacteria to impart distinct sourness and funk, while giving brewers free rein to explore adjuncts ranging from fruits to spices, and even disparate grain bills.

Flavor profiles in this style can be as diverse as the brewers' imaginations allow – from mildly tart to puckeringly sour, underpinned by earthy, barnyard qualities associated with Brettanomyces or other wild yeasts. The use of bacterial cultures like Lactobacillus or Pediococcus can add layers of complexity ranging from lactic acidity to more intense vinegary sharpness. Fruity esters might mingle with these tart attributes when complementary additives are used. Aroma-wise, expect an equally eclectic spectrum: fruity notes might lead or intertwine with funky aromas characteristic of wild fermentation; wood-aged variants bring vanilla and tannins into play; hop character may be absent or subtly supportive depending on the brewer's intent.