About This Style

American Wild Ales are a result of “wild” yeasts or bacteria being introduced to the brews. This could take place when the ale comes in contact with the oak barrel, ingredients added to the beer or through other sour mash techniques. Examples of these bacteria include Brettanomyces, Pediococcus or Lactobacillus. The results are often an interesting mix of flavors.

Food Pairing Notes: General Cuisine, Peppery Cheeses (Monterey, Pepper Jack), Pungent Cheeses (Gorgonzola, Limburger)