WILD No. 13 Bière de Soif refermented with Red Regent and Rondo grapes Blend 2021 / ワイルドナンバー13

スタイル	その他エール - Wild Ale / ワイルドエール
ABV	6.8%
IBU	5.0

4.2★★★★☆

WILD13のために、醸造所から 20kmのところにある小さなワイナリー、『ヤドヴィガ・ワイナリー』でブドウを収穫しました。
その日のうちに収穫したぶどうをビールのベースとブレンドし、12日間以上スキンコンタクトさせながら熟成させました。
このビールは、フランスの "グルグル "というペティアン・ナチュレワインにとても近い飲み口です。
チェリーや赤い果実のアロマに、ほのかな酸味とファンクさのニュアンスがバランスよく加わっています。
無殺菌で、時間の経過とともに変化するため、再醗酵や長期熟成に最適です。

For this blend, we personally picked the grapes from the small local Jadwiga Winery, located just 20 km from the Brewery. The very same day we blended them with the beer base and let it referment with skin contact for over 12 days. This beer drinks really close to some of our favourite French “glou glou” Pét-Nat wines. Filled with cherry and red fruits aromas balanced with a slight tartness and funk notes. Delights with a vibrant cherry color topped with a pinkish, long lasting foam. Unpasteurised and so changing with time – perfect for refermentation and long aging!

Malts:

A multigrain base consist of barley nad wheat malts with the addition of local flaked oats.

Hops:

This is a really low hopped beer for which we used only our best Hersbrucker hops.

Fermentation:

Real magic takes place during fermentation. Each time it is unique.

This beer was fermented primary in steel tanks with a blend of our 2 favourite saison strains, then, secondary fermented in wine barrels with our blend of wild yeast and bacteria.

Refermented with natural wild yeast coming from the fruit and bottle conditioned.

Grapes:

We only work with the best quality and as local as possible whole fruits in our Bière de soif series. These beers are a true agricultural products celebrating locality and temporality.

In this case we used hand picked Red Regent and Rondo grapes from the small, local Jadwiga winery.

Changes over time:

Time is extremely important for these kind of beers, because the microorganisms that take part in their production ferment slowly. That is why we leave them in barrels for up to few months so that they take on their extraordinary character. But this is not the end!

This beer remains alive – it is not pasteurized, but refermented in a bottle. This means that even after filling, microbes ferment – saturating, protecting and changing beer character all the time. Kept in cellar temperatures, it can be aged for years, changing its flavor and aromatic profile. Who knows what it will look like in a few years?

We are curious ourselves!

Transparent bottles:

We poured Biere de soif into transparent “Champenoise” thick glass bottles with a capacity of 375 ml, which are used in the production of champagne. This choice was not accidental – bottles of this type best match the Bierre De Soif style, emphasizing their champagne character! Under normal conditions, beers should not be stored in transparent or green glass packaging, cause they let in too much UV light, which damages hop compounds. This beer, however, is hopped to a minimal extent, and the addition of grape must naturally protect it from the effects of UV light. Thanks to this fact, we can enjoy beautiful color visible from a distance, as well as the natural opalescent effect created, among others, by bacteria and yeast that were used during fermentation.

gredients: malt, hops, yeast, water, grapes
Malts: barley: Pils, wheat malt, oat flakes
Hops: aromatic: Hersbrucker (DE)
Yeasts: House blend of saison yeast, wild yeast and bacteria.
Additives: freshly picked, local Red regent and Rondo grapes
Appearance: cherry red color, clear with a bit of natural sediment.
Aromas: rich, changing over time – Beaujolais region wine style, red fruits, cherries.
Mouthfeel:
Medium up to full-bodied, yet dry. High carbonated.