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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 4782
Peach Grand Cru
5 gal 5.12% 19.73 1.053 1.014
extract 2930
Golden Aroma
53 L 5.44% 29.42 1.050 1.009
All Grain 2522
Rye Sour
6 gal 6.09% 24.55 1.054 1.007
All Grain 1944
wild ipa
6 gal 6.1% 49.81 1.054 1.007
All Grain 1941
Honey and Pinecone Wild Ale
10 gal 5.33% 24.24 1.045 1.005
BIAB 1851
Vin de blé
9.5 L 8.33% 58.87 1.083 1.019
All Grain 1782
Hopdaptogenic Ale - Gluten Free
500 L 5.5% 33.47 1.053 1.011
All Grain 1426
Scullin Wild Beer
6 L 5.22% 12.71 1.050 1.010
All Grain 1312
Commercial Suicide Dark Mild Clone
5.75 gal 2.95% 0 1.024 1.001
BIAB 1308

Newest Wild Specialty Beer Recipes

Title Size ABV IBU OG FG Color Method Views
Mango Milkshake Sour Smash
5.5 gal 5.04% 12.55 1.045 1.006
All Grain 98
Philly Peach Sour
5.5 gal 5.75% 7.91 1.052 1.008
All Grain 117
Key Lime Pie Sour
6 gal 6.55% 13.32 1.065 1.015
All Grain 331
Awesome Recipe
55 L 5.52% 0 1.056 1.014
All Grain 165
Field Notes
25 gal 4.98% 4.37 1.050 1.012
All Grain 332
Creamed berries
24 L 8.15% 24.45 1.079 1.021
BIAB 388
Empathy to a Fault
5.5 gal 8.08% 6.76 1.073 1.011
extract 242
Philly Sour
5.5 gal 5.82% 0 1.055 1.010
All Grain 417
I am Gruit
28 L 5.57% 0 1.055 1.012
All Grain 339
Raspberry Berliner Weisse Triangle Cup (Bond Bros Comp.)
5 gal 6.69% 20.41 1.059 1.010
Partial Mash 273

Fermentables Used In Wild Specialty Beer Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Flaked Oats 51 Adjunct raw 2.2°L
33 9% 3% - 24%
American - White Wheat 33 American Grain base malt 2.8°L
40 23% 6% - 50%
American - Pilsner 30 American Grain base malt 1.8°L
37 55% 7% - 89%
German - Acidulated Malt 30 German Grain acidulated malt 3.4°L
27 5% 1% - 11%
US - Pale 2-Row 26 US Grain base malt 1.8°L
37 63% 29% - 85%
German - Pilsner 22 German Grain base malt 1.6°L
38 59% 33% - 81%
Flaked Wheat 21 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 16 United Kingdom Grain base malt 3°L
37 52% 10% - 76%

Hops Used In Wild Specialty Beer Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Citra 16 11 21% 1% - 100%
Saaz 14 3.5 71% 1% - 100%
Mosaic 14 12.5 23% 1% - 100%
Cascade 13 7 55% 12% - 100%
Amarillo 12 8.6 19% 2% - 100%
Magnum 12 15 51% 5% - 100%
Hallertau Mittelfruh 9 3.75 65% 24% - 100%
Styrian Goldings 8 5.5 63% 20% - 100%
Huell Melon 8 7.2 38% 17% - 100%
East Kent Goldings 8 5 39% 11% - 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 13 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
Wyeast - French Saison 3711 4 Wyeast Ale 0.12 Low 80% 65°F 77°F
White Labs - California Ale Yeast WLP001 4 White Labs Ale High Medium 76.5% 68°F 73°F
White Labs - Lactobacillus Brevis 3 White Labs Ales Low Low 80% 70°F 95°F

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

Name Recipes Type Use Avg. Usage Usage Range
Gypsum 29 Water Agt Mash 20% 0% - 100%
Lactic acid 27 Water Agt Mash 73% 1% - 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) 11 Water Agt Mash 16% 0% - 64%
Yeast Nutrient 11 Other Boil 22% 0% - 100%
Calcium Chloride (dihydrate) 7 Water Agt Mash 7% 0% - 44%
Irish Moss 7 Fining Boil 33% 3% - 67%

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