BJCP · Category 28 · 4 styles
American Wild Ale
Beers fermented with yeast and bacteria other than regular brewer's yeast: Brettanomyces, Lactobacillus or Pediococcus. They range from beer fermented only with Brett, which doesn't have to be sour, to mixed-fermentation sours, clean sours made with Lactobacillus alone and specialty versions with fruit, spices or wood.
The 4 American Wild Ale styles
The numbers at a glance
| BJCP style | ABV | Bitterness | Color |
|---|---|---|---|
| Brett Beer | per base style | per base style | per base style |
| Mixed-Fermentation Sour Beer | per base style | per base style | per base style |
| Wild Specialty Beer | per base style | per base style | per base style |
| Straight Sour Beer | 4.5–7.0% | 3–8 IBU | 2–3 SRM |
How to tell the styles apart
What defines this family is the microorganisms, not the base style. Brett Beer (28A) is fermented with Brettanomyces, which brings tropical fruit, barnyard or leather notes but no noticeable acidity. Mixed-Fermentation Sour Beer (28B) combines yeast, Brett and lactic acid bacteria: it's sour, complex and has a funk that integrates over time.
Straight Sour Beer (28D) is the most predictable: Lactobacillus only, no Brett, 4.5 to 7%, very pale (2-3 SRM) and with minimal bitterness of 3-8 IBU; it differs from a Berliner Weisse by being stronger, with an original gravity of 1.048-1.065. Wild Specialty Beer (28C) takes a Brett Beer or a mixed-fermentation sour and adds fruit, spices or wood, which have to coexist with the acidity and funk.
Brew it yourself
Which one to brew first
Start with Straight Sour Beer (28D). When you kettle sour with Lactobacillus and boil afterward, the bacteria never reach the fermenter, and in a few weeks you have a clean sour without putting the rest of your equipment at risk. Brett Beer (28A) is the logical next step, but it already means keeping separate gear. 28B and 28C can take more than a year, and you'll want dedicated fermenters and tubing.
Common mistakes
- Mixing your wild gear with your regular gear. Taps, gaskets and plastic tubing hold on to Brett even after you sanitize them; label them and use them only for these beers.
- Bottling a Brett Beer as soon as the gravity looks low. Brett keeps eating sugars for months; wait until you see the same reading for several weeks.
- Kettle souring without lowering the wort pH first. Skip that step and other bacteria take over, bringing cheesy, vomit or dirty sock aromas.
- Expecting acidity from a Brett Beer. Brett on its own doesn't sour noticeably; if you want acidity, you need lactic acid bacteria in the mix.
How to serve them
7-12 °C (45-54 °F) depending on strength: Straight Sour colder, mixed-fermentation and specialty versions a little warmer. A tulip or white wine glass captures the aroma. Sours go with goat cheese, salads with vinaigrette, oily fish or cured sausage; Brett Beer works well with roast pork, mushrooms and washed-rind cheeses.
Frequently asked questions
Which styles make up the American Wild Ale category?
According to the BJCP 2021 guidelines, 4: Brett Beer, Mixed-Fermentation Sour Beer, Wild Specialty Beer, Straight Sour Beer.
Classification and statistics: BJCP category 28 (American Wild Ale), 2021 edition.