In a masterclass, we learned all about blending wild ales, and how to construct a balanced yet complex beer based on mouthfeel, bitters and acidity. Quite the art!
Wild gose with tomato, red pepper and pink salt. The brewer went out of his comfort zone, hence the name.
Tomato, salt, umami. The sour and funk are still very present. The pepper is subtle and, contrary to what I'm used to, more present in the mouth than the throat. Bloody Mary, or Caprese with balsamic vinaigrette, salt and pepper. Definitely unique!
Masterclass! In the barrel adoption program, we were treated to a masterclass on the use of herbs, spices and fruit in the wild fermented beers of @nevelwildales. We made a hot infusion of different herbs, that we added to a base beer in various concentrations to experience the effect on flavor and aroma. The difference between the different herbs was amazing!
We also tasted the difference between a macerate of rhubarb and the leaves of black berries and the 5 times diluted resulting beer.
Finally, we tasted from our own barrel that now has been filled with beer for 2 months and another barrel that has 7 month old beer in it. Ours was ropey, the effect of the pediococcus bacteria, which is supposed to still disappear over the next year. Let's hope!