Wildflower Gold Australian Wild Ale #28 2020
$30.00
10% discount when purchasing 6 or more bottles
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Topher over at Wildflower in Marrickville (Sydney) has been brewing delicious beer for a few years now, and he’s been slowly perfecting this lil number since day one – and it absolutely shows.
Fermented using yeasts that were captured from native flora, this sour ale is delicately effervescent and balanced with notes of Meyer lemons, fresh hops, and stone fruit.
Can cellar for up to 5 years.
(750ml)
5.0% ABV
About Wildflower Gold Australian Wild Ale #28 2020
What Am I?
Beer, Sour/Wild
Where Am I From?
Australia, New South Wales
What is Sour Beer?
There are many ways you can make sour tasting beers, but there are two main methods you'll see popping up on beer labels today...
Kettle Souring: The fastest way to get sour and funky. Kettle souring uses just one strain of bacteria to produce a clean, sour flavour. Lactobacillus is used to sour the wort, which takes just 24-48 hours! Speedy. Yeast is then added and the beer goes through fermentation, just like in any non-sour beer.
Mixed Fermentation: Time to get a little more traditional. This method uses a combination of different yeasts and bacteria to ferment and sour the beer. They're usually barrel aged (but not always) and age for months, sometimes years. The resulting beers are complex, with depth and layers—best sipped, not guzzled!
So Which One Should I Drink? If it's 30 degrees and you want something clean and fresh, reach for a kettle soured beer. If your beer nerd mate is coming over to open a few bottles, go for mixed fermentation.
And if you think you don't like sour beer, you probably just haven't found the right one yet.
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