As someone deeply immersed in the world of beer, I am excited to delve into the nuances between sour ales and wild ales. These two styles are often confused, and rightfully so, as they share some similar characteristics. However, there are distinct differences that set them apart.
Let's start with sour ales. Sour ales are a broad category of beer that encompasses various styles such as Berliner Weisse, Gose, and Flanders Red Ale. What sets sour ales apart is their intentional acidity, which is achieved through the use of specific strains of bacteria and yeast. The most common bacteria used in souring beer is Lactobacillus, which produces lactic acid. This acid gives sour ales their characteristic tart and tangy flavors. In some cases, other bacteria like Pediococcus may be used to create additional complexities in the souring process.
Sour ales can vary in their intensity of acidity, ranging from mildly tart to mouth-puckeringly sour. They can also exhibit fruity, funky, or even vinegar-like flavors, depending on the specific brewing techniques and ingredients used. While sour ales may have a distinct “sour” taste, they can still maintain a clean and crisp flavor profile without any wild or funky characteristics.
Now, let's turn our attention to wild ales. Wild ales, as the name suggests, are brewed using wild yeast strains. Unlike the controlled and predictable nature of traditional brewing yeasts, wild yeasts are often found in the environment, such as on fruit skins or in the air. These wild yeasts can introduce unpredictable and complex flavors to the beer.
One of the most famous wild yeast strains used in brewing is Brettanomyces, often referred to as “Brett.” Brettanomyces can add earthy, funky, and barnyard-like flavors to the beer. These wild characteristics are what make wild ales unique and sought after by beer enthusiasts. Other wild yeasts like Saccharomyces diastaticus can also be used, which can contribute to additional fruity or spicy flavors.
It's important to note that not all wild ales are sour. While wild yeasts can produce some souring acids, they don't necessarily make the beer taste sour. The sourness in a wild ale is typically a result of intentional bacterial fermentation, similar to sour ales. However, a wild ale can also be non-sour, showcasing the wild yeast's funky and complex flavors without any noticeable acidity.
To summarize the key differences between sour ales and wild ales:
Sour Ales:
– Intentionally sour through bacterial fermentation, primarily using Lactobacillus.
– Tart and tangy flavors, ranging from mild to intense acidity.
– Can exhibit fruity, funky, or vinegar-like flavors.
– Not necessarily wild or funky in taste.
Wild Ales:
– Brewed with wild yeast strains, such as Brettanomyces.
– Can have funky, earthy, or barnyard-like flavors.
– May or may not be sour, depending on the intentional addition of souring bacteria.
– Showcase the unique characteristics of wild yeast without always being sour.
While sour ales are intentionally brewed to be sour through the use of specific bacteria, wild ales feature the unpredictable and complex flavors imparted by wild yeast strains. While there can be overlap in flavors between the two styles, a sour ale can be made without wild yeasts, and a wild ale can be made without intentional sourness. Both styles offer a diverse range of flavors and complexities that continue to captivate beer enthusiasts around the world.