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American Wild Ale - Wild Specialty Beer


A sour and/or funky version of a fruit, herb, or spice beer, or a wild beer aged in wood. If wood-aged, the wood should not be the primary or dominant character.

Flavor Profile: Variable by base style. Should show the fruit, sour and/or funk of a wild fermentation, as well as the characteristics of the special ingredients used. Any fruit sweetness is generally gone, so only the esters typically remain from the fruit. The sour cha

Ingredients: Virtually any style of beer. Any combination of Saccharomyces, Brettanomyces, Lactobacillus, Pediococcus, or other similar fermenters. Can also be a blend of styles. While cherries, raspberries, and peaches are most common, other fruits can be used as wel

BJCP Style Guide

Top 10 Wild Specialty Beer Recipes

Title Size ABV IBU OG FG Color Method Views
Berry JREAM Clone
10.5 gal 6.58% 9.61 1.072 1.022
All Grain 4585
Peach Grand Cru
5 gal 5.12% 19.73 1.053 1.014
extract 2755
Golden Aroma
53 L 5.44% 29.42 1.050 1.009
All Grain 2162
wild ipa
6 gal 6.1% 49.81 1.054 1.007
All Grain 1775
Rye Sour
6 gal 6.09% 24.55 1.054 1.007
All Grain 1726
Honey and Pinecone Wild Ale
10 gal 5.33% 24.24 1.045 1.005
BIAB 1656
Vin de blé
9.5 L 8.33% 58.87 1.083 1.019
All Grain 1635
Hopdaptogenic Ale - Gluten Free
500 L 5.5% 33.47 1.053 1.011
All Grain 1146
Scullin Wild Beer
6 L 5.22% 12.71 1.050 1.010
All Grain 1141
Commercial Suicide Dark Mild Clone
5.75 gal 2.95% 0 1.024 1.001
BIAB 1128

Newest Wild Specialty Beer Recipes

Title Size ABV IBU OG FG Color Method Views
Awesome Recipe
55 L 5.52% 0 1.056 1.014
All Grain 15
Field Notes
25 gal 4.98% 4.37 1.050 1.012
All Grain 67
Creamed berries
24 L 8.61% 24.45 1.079 1.017
BIAB 159
Empathy to a Fault
5.5 gal 8.08% 6.76 1.073 1.011
extract 66
Philly Sour
5.5 gal 5.82% 0 1.055 1.010
All Grain 217
I am Gruit
28 L 5.57% 0 1.055 1.012
All Grain 194
Raspberry Berliner Weisse Triangle Cup (Bond Bros Comp.)
5 gal 6.69% 20.41 1.059 1.010
Partial Mash 154
Bond brothers sour -jeff
5 gal 6.69% 20.41 1.059 1.010
Partial Mash 99
All Rye, All Rye, All Rye
5.5 gal 3.46% 26.73 1.028 1.001
All Grain 120
Pineapple Sour
6 gal 5.04% 7.5 1.058 1.019
All Grain 58

Fermentables Used In Wild Specialty Beer Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Flaked Oats 50 Adjunct raw 2.2°L
33 9% 3% - 24%
American - White Wheat 30 American Grain base malt 2.8°L
40 23% 6% - 50%
German - Acidulated Malt 29 German Grain acidulated malt 3.4°L
27 4% 1% - 11%
American - Pilsner 28 American Grain base malt 1.8°L
37 55% 7% - 89%
US - Pale 2-Row 24 US Grain base malt 1.8°L
37 64% 29% - 85%
German - Pilsner 21 German Grain base malt 1.6°L
38 59% 33% - 81%
Flaked Wheat 20 Adjunct raw 2°L
34 11% 3% - 28%
American - Wheat 20 American Grain base malt 1.8°L
38 26% 2% - 48%
German - Wheat Malt 18 German Grain base malt 2°L
37 23% 6% - 54%
United Kingdom - Golden Promise 17 United Kingdom Grain base malt 3°L
37 51% 10% - 76%

Hops Used In Wild Specialty Beer Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Citra 17 11 21% 1% - 100%
Mosaic 14 12.5 23% 1% - 100%
Cascade 14 7 53% 12% - 100%
Amarillo 13 8.6 20% 2% - 100%
Saaz 13 3.5 73% 1% - 100%
Magnum 11 15 55% 5% - 100%
Huell Melon 9 7.2 39% 17% - 100%
Nelson Sauvin 8 12.5 33% 5% - 100%
Styrian Goldings 8 5.5 63% 20% - 100%
Hallertau Mittelfruh 7 3.75 58% 24% - 100%

Steeping Grains Used In Wild Specialty Beer Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
American - Vienna 2 American Grain base malt 4°L
35 26% 14% - 38%
American - White Wheat 2 American Grain base malt 2.8°L
40 32% 31% - 33%

Yeasts Used In Wild Specialty Beer Recipes (View More)

Name Recipes Laboratory Type Alcohol Tolerance Flocculation Attenuation Min. Temp Max. Temp
Fermentis - Safale - American Ale Yeast US-05 19 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
Lallemand - WildBrew Philly Sour 12 Lallemand Wilds & Sours Medium High 85% 68°F 77°F
White Labs - Saccharomyces "Bruxellensis" Trois WLP644 8 White Labs Ale Med-High Low 85% 70°F 85°F
Bootleg Biology - The Mad Fermentationist Saison Blend 5 Bootleg Biology Blend Medium Medium 90% 68°F 80°F
Omega Yeast Labs - HotHead Ale OYL-057 5 Omega Yeast Labs Norwegian Ales 0.11 Medium High 80% 62°F 98°F
Wyeast - London Ale III 1318 5 Wyeast Ale 0.1 High 73% 64°F 74°F
White Labs - Brettanomyces Claussenii WLP645 4 White Labs Ale Med-High Low 78% 85°F 95°F
The Yeast Bay - Saison/Brettanomyces Blend 4 The Yeast Bay Ales Low Medium 80% 70°F 78°F
White Labs - California Ale Yeast WLP001 4 White Labs Ale High Medium 76.5% 68°F 73°F
White Labs - Belgian Saison I Yeast WLP565 3 White Labs Ale Medium Medium 70% 68°F 75°F

Other Ingredients Used In Wild Specialty Beer Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Gypsum 28 Water Agt Mash 21% 0% - 100%
Lactic acid 25 Water Agt Mash 67% 0% - 100%
Calcium Chloride (anhydrous) 17 Water Agt Mash 18% 0% - 70%
Epsom Salt 17 Water Agt Mash 5% 0% - 36%
Table Salt 13 Water Agt Boil 2% 0% - 15%
Whirlfloc 13 Fining Boil 49% 3% - 100%
Calcium Chloride (dihydrate) 10 Water Agt Mash 17% 0% - 64%
Yeast Nutrient 9 Other Boil 26% 0% - 100%
Calcium Chloride (dihydrate) 7 Water Agt Mash 7% 0% - 44%
Irish Moss 7 Fining Boil 33% 3% - 67%

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