The latter can prove risky, as brewers have less control over the final product; however, the results can be deliciously complex. (Check out my lists of sour ales and Flemish red/brown ales for details on my favorite sours.). P.S. I also read the word “Brettanomyces” or “Brett” a lot. While any type of beer may be soured, most follow traditional or standardized guidelines. And many sour beers, but not all, can be called wild, because they use wild yeast, as well. So good. -…, Served at room temp, very vinous, basically still. Maybe Alla…, Fenway is quite tonight. Lactic acid lowers the pH of a beer and, depending on the amount present, can impart anything from a subtle tartness to a puckering sour punch. Oh hell yeah. Wild ales can be sour, but not all of them are. The Difference Between ‘Sour Beer’ and ‘Wild Beer’, Pucker Up: 12 Sour Beers that’ll Have You Hooked in No Time | Urban Beer Nerd, The One Book Every Beer Nerd Should Own | Urban Beer Nerd, What Is The Difference Between Sour and Wild Ales? Waves of sweet berries, a hint of lime-citrus tartness and acidity. So next time you go for something barrel-fermented, made with Brett, or full of lactic acid tartness, know the difference between the words “sour” and “wild.” Your brewer will thank you. You may have heard the terms “sour” and “wild” used interchangeably to refer to brews with tart or funky flavor profiles. At first, I assumed that sour beers and wild ales were one in the same, but after tasting many wild ales with Brett that were not at all sour, I did some research to determine the difference between the two. I’m jealous you got to try Pliny the Younger. “There’s a whole range of flavors that just aren’t achievable in other ways — a level of layered complexity in a beer that has taken this long to make,” says Perkins. The difference between the two is the addition of bacteria during the barrel aging process—the two most common bacteria used in the process are Lactobacillus and Pediococcus. “[Wilds and sours] are often confused because they’re used interchangeably,” says James Priest, founder of The Referend Bier Blendery. If a brewer opts to add bacteria to a beer made with wild yeast the beer will take on an acidic, sour flavor. Fleshy nectarine sweetness balances it. Although those words can, at times, accurately describe the same beer, they have different meanings—and using them synonymously can prove frustrating for craft brewers struggling to label and describe their offerings with accuracy. ( Log Out /  Change ), You are commenting using your Google account. ( Log Out /  Wild ales can be sour, but not all of them are. Cheers. But here’s what The Oxford Companion to Beer says on the subject: “The development, largely by American craft brewers, of entirely new categories of beer [that use wild yeast and/or bacteria] during the past decade, has resulted in the need for a new nomenclature to describe them.

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