Style: Wild Specialty Beer
All StylesStyle Profile based on 38 recipes
BU:GU
0.28
Hops
3.3 g/L
Mash pH
5.66
Description
Entry Instructions: Entrant must specify the type of fruit, spice, herb, or wood used. Entrant must specify a description of the beer, identifying the yeast/bacteria used and either a base style or the ingredients/specs/target character of the beer. A general description of the special nature of the beer can cover all the required items. A sour and/or funky version of a fruit, herb, or spice beer, or a wild beer aged in wood. If wood-aged, the wood should not be the primary or dominant character. History: Modern American craft beer interpretations of Belgian wild ales, or experimentations inspired by Belgian wild ales.
Examples: Cascade Bourbonic Plague, Jester King Atrial Rubicite, New Belgium Eric’s Ale, New Glarus Belgian Red, Russian River Supplication, The Lost Abbey Cuvee de Tomme
- 74% Pale (50%)
- 61% Wheat (26%)
- 55% Pilsner (59%)
- 37% Toast (9%)
- 29% Crystal (14%)
- 21% Oats (6%)
% of Wild Specialty Beer recipes using each malt category (addition % in brackets)
g/L · median with IQR range
- 13% Hallertau Mittelfrüh
- 11% Mosaic
- 8% Sterling
- 8% Fuggles
- 8% Citra
- 8% East Kent Goldings
- 8% Styrian Golding
% of Wild Specialty Beer recipes using each hop
- 21% Pilsner (2 Row) Ger
- 16% Vienna Malt
- 16% Pale Malt (2 Row) US
- 13% Oats, Flaked
- 13% Wheat Malt, Ger
- 11% American - Pilsner
- 8% Cara-Pils/Dextrine
- 8% Pale Malt, Maris Otter
- 8% Wheat, Torrified
Colour = malt category · bar = % of recipes
% of Wild Specialty Beer recipes using each strain
- 80% Single Infusion
- 20% Step Mash
- 0% Decoction
5 recipes with mash data
Similar Styles
Ranked by similarity across OG, IBU, ABV, hop rate, and grist composition.