American Wild Ale - Mixed-Fermentation Sour Beer - Beer Recipes | Brewer's Friend
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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 6595
18: Sour Blonde Ale
5.5 gal 4.4% 4.95 1.044 1.011
All Grain 4800
Pascal's Peach Sour Ale
5 gal 6.73% 1.96 1.063 1.012
All Grain 4694
Apricot/Mango kettle sour Saison
3 gal 7.52% 13.55 1.062 1.005
All Grain 4226
Amber Rhubarb Sour
3 gal 4.53% 16.56 1.046 1.011
All Grain 3607
Consecration Clone
6 gal 7.36% 20.98 1.074 1.018
All Grain 3266
Key Lime Rye
5.35 gal 5.59% 8.2 1.059 1.016
All Grain 2805
Purple Pineapple Sour
14 gal 5.52% 5.71 1.056 1.014
All Grain 2695
The Weirding Way
5.5 gal 6.77% 4.45 1.056 1.005
All Grain 2402
Wildflower Table Beer Clone
12 L 3.08% 23.01 1.025 1.002
BIAB 2302

Newest Mixed-Fermentation Sour Beer Recipes

Title Size ABV IBU OG FG Color Method Views
Peach Sour
500 L 5.33% 6.62 1.050 1.010
All Grain 17
Awesome Recipe
157 gal 6.25% 19.32 1.059 1.011
All Grain 24
Arandano Sour
40 L 4.68% 21.69 1.048 1.012
All Grain 45
Sour Blonde
5 gal 6.23% 17.04 1.059 1.011
All Grain 42
Beard Road Brett Saison
5 gal 6.63% 12.64 1.063 1.012
All Grain 79
Sourdubbel
21 L 5.56% 14.2 1.049 1.007
All Grain 123
Golden Sour
30 L 4.95% 3.13 1.049 1.011
BIAB 82
Awesome Recipe
240 L 9.03% 0 1.081 1.012
All Grain 111
Mixed Fruit Sour, UglyBrewery
21 L 8.1% 2.89 1.073 1.011
All Grain 134
Solera Sour
100 L 6.34% 5.84 1.052 1.004
All Grain 213

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 127 US Grain base malt 1.8°L
37 60% 9% - 100%
Flaked Oats 120 Adjunct raw 2.2°L
33 8% 2% - 24%
American - White Wheat 102 American Grain base malt 2.8°L
40 23% 3% - 88%
American - Pilsner 99 American Grain base malt 1.8°L
37 57% 13% - 89%
American - Wheat 79 American Grain base malt 1.8°L
38 26% 3% - 100%
German - Acidulated Malt 76 German Grain acidulated malt 3.4°L
27 5% 1% - 30%
Flaked Wheat 70 Adjunct raw 2°L
34 13% 1% - 41%
German - Pilsner 60 German Grain base malt 1.6°L
38 54% 6% - 90%
Belgian - Pilsner 48 Belgian Grain base malt 1.6°L
37 59% 4% - 89%
German - Spelt Malt 42 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 57 3.5 76% 7% - 100%
Citra 37 11 33% 5% - 100%
Magnum 34 15 59% 4% - 100%
Mosaic 30 12.5 32% 3% - 100%
Cascade 29 7 58% 1% - 100%
Styrian Goldings 21 5.5 55% 19% - 100%
East Kent Goldings 19 5 54% 8% - 100%
Amarillo 18 8.6 40% 2% - 100%
Simcoe 17 12.7 33% 3% - 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 32 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 - Sour Solera Blend 17 Bootleg Biology Blend Medium Medium 95% 65°F 75°F
Bootleg Biology - The Mad Fermentationist Saison Blend 16 Bootleg Biology Blend Medium Medium 90% 68°F 80°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 14 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 75 Water Agt Mash 13% 0% - 100%
Lactic acid 55 Water Agt Mash 61% 0% - 100%
Calcium Chloride (dihydrate) 45 Water Agt Mash 16% 0% - 100%
Whirlfloc 37 Fining Boil 55% 4% - 100%
Epsom Salt 26 Water Agt Mash 7% 0% - 44%
Calcium Chloride (anhydrous) 20 Water Agt Mash 7% 0% - 40%
Calcium Chloride (dihydrate) 14 Water Agt Mash 20% 0% - 100%
Baking Soda 13 Water Agt Mash 6% 0% - 31%
Table Salt 12 Water Agt Mash 10% 0% - 100%
Yeast Nutrient 10 Other Boil 22% 0% - 100%

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