Updated: 27 July 2023
Wild beer is a type of beer that is created using spontaneous fermentation by microorganisms found in the wild, such as those in the air, grain, hops, or fruits. In the strictest definition, spontaneous fermentation has already ceased if wild microorganisms are added, or if the beer is allowed to ferment in wooden barrels containing a culture of microorganisms. However, I will adopt a more liberal definition of wild beer, which includes any beer created using spontaneous fermentation or brewed using yeasts and bacteria commonly found in spontaneous fermentation, such as Brettanomyces. These beers are often characterized by a unique flavor profile that includes sour, funky, and barnyard aromas and flavors. These flavors and odors come from the various ester compounds made by the microorganisms during fermentation.
I’ve tried to categorize wild beer into the following categories.
Lambic and lambic based beer
These include fruit lambics such as the variant with sour cherries called ‘Kriek’ in Dutch, gueuze, faro (lambic sweetened with sugar before bottling), and are well-known for their unique flavors. Some of the most famous producers of these beers are Cantillon and 3 Fonteinen. These beers originate from two regions around Brussels in Belgium, the Senne Valley and the Pajottenland. Officially, the use of the name lambic and gueuze is not restricted to beers that are brewed in these two regions. But, to honor the century-old tradition of lambic brewing in Belgium, on this website I’ll make a distinction between lambic beers from inside and outside Belgium.
Lambic-style beer
These beers are made using the same techniques as lambics, gueuze, and kriek, but are not made in the Pajottenland or Senne Valley regions. Tommie Sjef and Vandenbroek, both from the Netherlands, are two examples in this category.
Berliner Weisse
A type of beer that as the name suggests originates from Berlin. Nowadays, many Berliner weisses are made by adding lactic acid or using kettle souring, but there are producers who started brewing traditional Berliner weisse again, such as Lemke and Schneeeule.
Wild Ale
This is a broad category that includes all wild-fermented beers that do not fit into any of the other categories and are not hoppy. An example of a brewery that brews wild ales is Nevel from the Netherlands.
Farmhouse Ale (including Farmhouse Saison)
This is another broad category, just like ‘Wild Ales’. Farmhouse ales have been brewed in a lot of countries around the world, from Biere de Garde in France to Kveik in Scandinavia. All of these beers will be placed in the category ‘Farmhouse Ale’. Another type of beer within this category, characterized by a hoppy taste and aroma is ‘Farmhouse Saison’. An example is Saison The One from Brasserie Atrium or the beers from Brasserie Au Baron.
Brett beer
This type of beer is brewed with Brettanomyces instead of Saccharomyces. Brettanomyces yeasts are commercially available these days, so you couldn’t necessarily call this really ‘wild.’ Nevertheless, these beers are often similar in taste profile.
Grape Ale
This is a beer to which grape must has been added during fermentation in the barrel. Sometimes it’s called Italian or Spanish grape ale.
Flemish red-brown beer
This beer is a blend of young beer and old beer matured on large oak casks, ‘Foeders’ in Dutch and ‘Foudre’ in French. During maturation, the beer undergoes lactic fermentation. There are only a few breweries left that produce Flemish red-brown in Belgium. Well-known producers are Vanderghinste, Liefmans, and Rodenbach. A newer brewery that’s specialized in Flemish red-brown beer is ‘t Verzet. Just as with lambic, the name Flemish red-brown beer is not protected but to honor the (West) Flanders brewing tradition, I’ll make a distinction between Flemish red-brown beer from in- and outside Belgium.
Foeder beer
Beer that resembles Flemish red-brown beer in the brewing process, i.e. using large wooden casks. However, not produced in Flanders and therefore captured in a separate category.
This is just an attempt at categorizing wild beers. Of course, not everything fits perfectly into a category, and some beers are a combination of categories. For example, check out this wild fermented saison with red plums from Brasserie la Jungle. Furthermore, you can also find unique ‘beers’ that are a mix of beer with another drink such as wine or cider, often called ‘hybrids’.
All in all, then, there are quite a few types of wild beer to be distinguished, with varying flavors. Not every sour beer is wild and not every wild beer is sour!
In future articles, I will go through all the above categories, so follow me on Instagram, or sign up for the newsletter on the homepage to stay informed.