Sour / Wild

Sour/Wild is a category encompassing a myriad of non-traditional sour ales which are typically brewed with an ale yeast and then inoculated with souring bacteria and yeasts — typically Lactobacillus, often Brettanomyces and Pediococcus, and sometimes Acetobacter. (RateBeer)

Sometimes Belgian influenced, American Wild Ales are beers that are introduced to “wild” yeast or bacteria, such as: Brettanomyces (Brettanomyces Bruxellensis, Brettanomyces Lambicus or Brettanomyces Anomolus), Pediococcus or Lactobacillus. This introduction may occur from oak barrels that have been previously inoculated, pitched into the beer, or gained from various “sour mash” techniques. Regardless of which and how, these little creatures often leave a funky calling card that can be quite strange, interesting, pleasing to many, but also often deemed as undesirable by many. (BeerAdvocate)