Dry-Hopped Wild Ale with Brettanomyces
A collaboration with our friends at 18th Street Brewery in Gary, IN we wanted to blend our two brewing styles into a cohesive WIld Ale. For this beer, we fermented a partially Kettle Soured beer with a blend of brewer's yeast and Brettanomyces in French Oak wine barrels to bring an ultra dry, fruity hopped, funk forward Wild IPA.
Wild XVIII will be released on Saturday, November 14th
ABV: 6.7% | IBU: 55
Malt — Pilsner, Vienna, Caravienna, Carapils, Acidulated, Oats
Hops — Columbus, Bavaria Mandarina, Huell Melon, Hallertau Blanc
Yeast — Mixed Brettanomyces and Saccharomyces Culture