Wildbeer - Heartwood
The Wild Beer Co
You have already had your first experience with barrel aging and mixed fermentation. Imagine the complexity of this first technique with the wilder notes of the second. To help you, we called on the brewery that knows how to bring together the best of these two worlds: Wild Beer whose master brewer, Brett Ellis, bears the same name as a yeast. This is to tell you the level of expertise behind! Since you are also connoisseurs of Pale Ale, you will be able to better understand all these specificities with Heartwood. An Oak Aged Pale Ale fermented with Belgian yeasts and wine yeasts! After serving the beer, you will find a strawy yellow and orange beer with a slightly cloudy appearance. When starting, expect an intense nose. You will find notes of yellow fruits, close to a white wine. These aromas gradually become more complex with spices from Belgian yeast, in particular white pepper. Further on, it is the notes of vanilla from the barrel that will come. More discreetly, other fruits will bring more nuances with peach and pineapple. You already feel a nice balance in all these aromas! In the mouth, it is very delicate. The idea of a white wine comes back to us with its mineral side as well as the fruity attack that ends with much more woody notes. The tannin provided by the maturation in barrels encourages the idea and completely dries up the palate! By resting longer, you will also find flavors of peach and white currant, a delicate signature of the yeasts. You will not find any sweet note, the latter have cleaned up and reinforce the dryness at the end of the mouth with the wood. This Heartwood lives up to its name! A beer full of nuances with the raw side of the wood then the finesse of the work of the yeasts and the brewer! Arrived on the twentieth day of Beery Christmas, it was an opportunity to go up a level in your discovery. A successful challenge thanks to the work of Brett Ellis and his team!
Perfect drinking temperature
Let's take advantage of this Oak Aged Pale Ale to talk more about aging in barrels! This is a technique that is far from new! In the past, before the advent of stainless steel fermenters, all beers were kept in oak barrels. Brewers keep their beer in this container to refine their creation and give them specific aromas and flavors. You will go beyond what hops, malts and yeasts can provide. All types of barrels can be considered. A barrel of Bourbon will give warmer notes to your beer, while a barrel of Pinot Noir will give notes of black cherry and tannins. Your beer can gain a lot of character by aging in a keg that has ' lived ' with other beverages. We usually think that dark beers, strong in alcohol and spicy are the most suitable for aging in wood, but lighter beers can also have this privilege, as evidenced by Heartwood! Usually the maturation time is a minimum of 5 months to obtain results. Some barrels may also contain bacteria, widely used in Sour, to obtain fruity aromas and lactic acidity. Aging in barrels is a great extension of brewing to venture even further into the discovery of new flavors!
Check out the brewery video
Today we are heading over to the countryside in good old England - to Westcombe, with Wild Beer Co! This 'wild' brewery was launched in 2012 by Brett and Andrew, a Californian chef and an English brewer who want to change the reputation of beer in their area. They have a common interest in maturing beer in barrels, (wild) fermentation and experimenting with a wide variety of ingredients. They also use their environment to find wild yeasts. A real farmer's brewery with a dairy around the corner, whose cheeses blend beautifully with their beers! In short, if you are looking for a beer from 'pure nature', open one of Wild Beer Co.'s beers!
Pair it with...
Since we are similar to a white wine, an accompanying white fish makes perfect sense! You can also cut the fat off the cream with a generous tartiflette if your heart (and stomach) tells you so.