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American Wild Ale - Mixed-Fermentation Sour Beer


A sour and/or funky version of a base style of beer.

Flavor Profile: Variable by base style. Look for an agreeable balance between the base beer and the fermentation character. A range of results is possible from fairly high acidity/funk to a subtle, pleasant, harmonious beer. The best examples are pleasurable to drink wit

Ingredients: Virtually any style of beer. Usually fermented by Lactobacillus and/or Pediococcus, often in conjunction with Saccharomyces and/or Brettanomyces. Can also be a blend of styles. Wood or barrel aging is very common, but not required.

BJCP Style Guide

Top 10 Mixed-Fermentation Sour Beer Recipes

Title Size ABV IBU OG FG Color Method Views
Kettle Sour Pale
12 gal 5.9% 28.85 1.052 1.007
All Grain 6131
18: Sour Blonde Ale
5.5 gal 4.4% 4.95 1.044 1.011
All Grain 4240
Pascal's Peach Sour Ale
5 gal 6.73% 1.96 1.063 1.012
All Grain 3714
Apricot/Mango kettle sour Saison
3 gal 7.52% 13.55 1.062 1.005
All Grain 3685
Amber Rhubarb Sour
3 gal 4.53% 16.56 1.046 1.011
All Grain 3256
Consecration Clone
6 gal 7.36% 20.98 1.074 1.018
All Grain 2926
Raspberry Sour - Philly Sour Yeast
21 L 4.98% 8.08 1.043 1.005
All Grain 2528
Key Lime Rye
5.35 gal 5.59% 8.2 1.059 1.016
All Grain 2464
Purple Pineapple Sour
14 gal 5.52% 5.71 1.056 1.014
All Grain 2269
The Weirding Way
5.5 gal 6.77% 4.45 1.056 1.005
All Grain 2206

Newest Mixed-Fermentation Sour Beer Recipes

Title Size ABV IBU OG FG Color Method Views
cherry sour
600 L 5.22% 27.44 1.050 1.011
All Grain 77
Table Beer
22 L 2.58% 23.68 1.025 1.005
All Grain 158
sour
1.25 gal 7.06% 5.23 1.063 1.009
BIAB 82
Lady Mixed-berry sour
6 gal 4.86% 5.14 1.047 1.010
BIAB 79
Funky grapes
5.5 gal 6.16% 1.47 1.048 1.001
All Grain 46
Apricot Sour
5 gal 5.25% 0 1.045 1.005
All Grain 70
Pop's Promise Guava Sour
93 gal 5.41% 4.46 1.054 1.012
extract 77
Blueberry marshmallow suris v1
12 L 8.39386% 20.2717 1.075 1.011
BIAB 37
PĂȘche'resse
25 L 5.37% 28.54 1.047 1.006
All Grain 86
Barrel Saison 1.0
6 gal 5.15% 45.21 1.040 1.001
All Grain 109

Fermentables Used In Mixed-Fermentation Sour Beer Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
US - Pale 2-Row 126 US Grain base malt 1.8°L
37 60% 9% - 100%
Flaked Oats 113 Adjunct raw 2.2°L
33 8% 2% - 24%
American - White Wheat 100 American Grain base malt 2.8°L
40 23% 3% - 88%
American - Pilsner 96 American Grain base malt 1.8°L
37 58% 13% - 89%
American - Wheat 78 American Grain base malt 1.8°L
38 26% 3% - 100%
German - Acidulated Malt 74 German Grain acidulated malt 3.4°L
27 5% 1% - 30%
Flaked Wheat 65 Adjunct raw 2°L
34 14% 1% - 41%
German - Pilsner 59 German Grain base malt 1.6°L
38 54% 6% - 90%
Belgian - Pilsner 47 Belgian Grain base malt 1.6°L
37 59% 4% - 89%
German - Spelt Malt 40 German Grain base malt 2°L
37 8% 2% - 33%

Hops Used In Mixed-Fermentation Sour Beer Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Saaz 55 3.5 75% 7% - 100%
Citra 37 11 33% 5% - 100%
Magnum 34 15 59% 4% - 100%
Mosaic 30 12.5 32% 3% - 100%
Cascade 25 7 56% 1% - 100%
Styrian Goldings 21 5.5 55% 19% - 100%
East Kent Goldings 18 5 52% 8% - 100%
Simcoe 17 12.7 33% 3% - 100%
Amarillo 16 8.6 37% 2% - 100%
Strisselspalt 16 3.5 80% 33% - 100%

Steeping Grains Used In Mixed-Fermentation Sour Beer Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Rolled Oats 2 Adjunct raw 2.2°L
33 21% 8% - 33%
Torrified Wheat 2 Adjunct raw 2°L
36 33% 15% - 50%
American - Carapils (Dextrine Malt) 2 American Grain crystal malt 1.8°L
33 67% 33% - 100%
Munich - Light 10L 2 Grain specialty malt 10°L
33 30% 26% - 33%
Unmalted Wheat 2 Adjunct raw 2°L
36 30% 27% - 33%

Yeasts Used In Mixed-Fermentation Sour Beer Recipes (View More)

Name Recipes Laboratory Type Alcohol Tolerance Flocculation Attenuation Min. Temp Max. Temp
Fermentis - Safale - American Ale Yeast US-05 49 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
Lallemand - WildBrew Philly Sour 21 Lallemand Wilds & Sours Medium High 85% 68°F 77°F
Wyeast - Roeselare Ale Blend 3763 18 Wyeast Ale 0.11 Variable 80% 65°F 85°F
Bootleg Biology - The Mad Fermentationist Saison Blend 16 Bootleg Biology Blend Medium Medium 90% 68°F 80°F
Bootleg Biology - Sour Solera Blend 15 Bootleg Biology Blend Medium Medium 95% 65°F 75°F
White Labs - Saccharomyces "Bruxellensis" Trois WLP644 14 White Labs Ale Med-High Low 85% 70°F 85°F
Fermentis - Safale - English Ale Yeast S-04 13 Fermentis / Safale Ale .0975 High 75% 54°F 77°F
Wyeast - French Saison 3711 13 Wyeast Ale 0.12 Low 80% 65°F 77°F
White Labs - Belgian Sour Mix WLP655 12 White Labs Ale Med-High Med/Low 75% 80°F 85°F
Imperial Yeast - F08 Sour Batch Kidz 11 Imperial Yeast Ale Low 80% 68°F 76°F

Other Ingredients Used In Mixed-Fermentation Sour Beer Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Gypsum 71 Water Agt Mash 14% 0% - 100%
Lactic acid 51 Water Agt Mash 59% 0% - 100%
Calcium Chloride (dihydrate) 43 Water Agt Mash 16% 0% - 100%
Whirlfloc 36 Water Agt Boil 54% 4% - 100%
Epsom Salt 23 Water Agt Primary 6% 0% - 44%
Calcium Chloride (anhydrous) 18 Water Agt Mash 8% 0% - 40%
Calcium Chloride (dihydrate) 14 Water Agt Mash 20% 0% - 100%
Table Salt 11 Water Agt Mash 10% 0% - 100%
Baking Soda 10 Water Agt Mash 3% 0% - 23%
Wyeast - Beer Nutrient 8 Water Agt Boil 48% 0% - 100%

Photos