As an expert sommelier and brewer, I'd be happy to delve into the differences between sour ale and wild ale. While these two beer styles are often confused and used interchangeably, they actually have distinct characteristics.
Sour ales, as the name suggests, are a style of beer that is intentionally made to be sour. They are known for their tart and acidic flavors, which are achieved through a process called acidification. This process involves the addition of bacteria such as Lactobacillus or Pediococcus during fermentation, which produces lactic acid or acetic acid respectively. These acids contribute to the sourness of the beer. Sour ales can range from mildly tart to intensely acidic, depending on the brewing process and the specific strains of bacteria used.
On the other hand, wild ales are a broader category of beer that encompasses a range of flavors and characteristics beyond just sourness. While some wild ales may indeed be sour, they are not required to be. The defining characteristic of a wild ale is the use of wild yeast or bacteria during fermentation, which adds complexity and a unique flavor profile to the beer.
One common type of wild yeast used in brewing is Brettanomyces, also known as “Brett” for short. Brettanomyces can produce a wide array of flavors, including fruity, funky, and earthy notes. When combined with other yeast strains, it can create complex and nuanced flavor profiles that are often associated with wild ales.
It's important to note that not all wild ales are sour, and not all sour ales are wild. There are sour ales that are made using only traditional brewing yeast, without the addition of wild yeast or bacteria. These beers achieve their sourness through other methods, such as barrel aging or blending with souring agents like fruit or bacteria cultures.
In my own brewing experiences, I've had the pleasure of working with both sour ales and wild ales. I've found that sour ales can be quite refreshing and tangy, with a puckering acidity that wakes up the palate. They can range from light and crisp Berliner Weisse styles to more complex and robust Flanders red ales.
Wild ales, on the other hand, offer a whole other level of complexity. The addition of wild yeast or bacteria creates a depth of flavor that evolves over time. I've brewed wild ales with Brettanomyces and aged them in oak barrels, allowing the flavors to develop and mellow over months or even years. The end result is a beer that is often described as funky, earthy, and sometimes even barnyard-like, with a complexity that keeps you coming back for more.
To summarize the differences between sour ales and wild ales:
Sour Ales:
– Intentionally made to be sour and acidic
– Achieved through the addition of bacteria during fermentation
– Can range from mildly tart to intensely acidic
– Not all sour ales are wild, and they can be made using traditional yeasts
Wild Ales:
– Encompass a broader range of flavors and characteristics beyond just sourness
– Use of wild yeast or bacteria during fermentation
– Brettanomyces is a common wild yeast that adds complexity and unique flavors
– Not all wild ales are sour, and they can have fruity, funky, or earthy flavors
While both sour ales and wild ales can offer unique and interesting flavors, they are distinct beer styles. Sour ales focus on the intentional sourness and acidity, while wild ales encompass a wider range of flavors contributed by wild yeast or bacteria. Exploring the world of both sour and wild ales can be a fascinating journey for beer enthusiasts looking to expand their palates.