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Wild Ale Taste Test | Food & Wine

We taste tested 5 Wild Ales from Allagash Brewing Co. https://www.allagash.com/ ------ Information about the beers we tasted: Interlude Two yeast strains were used to create this unique Belgian-style ale. The first, a Saison yeast, establishes the flavor foundations of a classic Belgian-style ale. The second, our house strain of Brettanomyces yeast, contributes myriad flavors including pear, apricot, graham cracker, and bread crust. A portion of Interlude is aged in red wine barrels, which imparts a distinctive vinous, plum character and a dry, almost tannic, finish. 10.6% ABV Golden Brett Notes of citrus, apricot, and bread crust all make an appearance in this mildly tart, golden-colored beer. We brew Golden Brett with Victory, 2-row, oats, and red wheat malt before fermenting it with our house strain of Brettanomyces yeast—first in stainless, then in an 800-gallon oak foudre. After hopping lightly with Northern Brewer and Simcoe, we dry hop it with Simcoe again prior to bottling. This beer is a golden example of what our local strain of Brettanomyces can do. Coolship Resurgam Coolship Resurgam is brewed with Pilsner malt, raw wheat, and aged hops. The beer is cooled overnight using outside air temperature in a traditional, large shallow pan known as a coolship. During the cooling process, naturally occurring microbiota from the air inoculates the beer, and in the morning, it is transferred into French oak wine barrels where the entire fermentation and aging takes place. Coolship Resurgam is a blend of this one-, two-, and three-year-old spontaneously fermented beer. The finished beer has aromas of apricot, lemon zest, and candied fruit. Notes of tropical fruit and flavors of funk lead to a clean, tart, and dry finish. 6.3% ABV Shiro's Delight The combination of a plum and a cherry is called a “Pluerry.” The combination of a plum and a Pluerry inside a mixed-fermented beer is called “Shiro’s Delight.” This ruby beer’s base is fermented with two yeast strains: a saison strain and then our house strain of Brettanomyces. After about eight months of fermentation and aging, Pluerries and plums are added before the beer rests for another four months. The finished beer has a flavor that calls to mind a mixture of tart cherry, plum, and tropical fruit with hints of spice and oak. 9.3% ABV Little Brett Much of the aroma and flavor of Little Brett comes from its fermentation in stainless with our house strain of 100% Brettanomyces yeast. One malt, our 2-row barley blend, and one hop, Mosaic, add to its simple, yet balanced characteristics. Little Brett comes out a hazy, straw-colored beer featuring an aroma bursting with pineapple and notes of bread crust. Pineapple continues through the flavor with additional notes of fresh-cut grass. A mild tartness in the finish is rounded out by a pleasant hop-bitterness. -------- Thanks for watching! Subscribe to the Food & Wine YouTube channel by clicking the subscribe button above—and don’t forget to turn on notifications by clicking on the bell. For more great videos, check out: — Food & Wine Culinary Director Justin Chapple’s Mad Genius Tips: https://bit.ly/2CRmgZC — Delicious dinner inspiration, recipes, and how-tos: https://bit.ly/2OjqwT9 More ways to follow Food & Wine: Instagram:   / foodandwine   Facebook:   / foodandwine   Twitter:   / foodandwine   Website: https://www.foodandwine.com Subscribe to Food & Wine: https://www.magazine.store/food-and-w... Food & Wine inspires and empowers our wine- and food-obsessed community to eat, drink, entertain, and travel better—every day and everywhere. Tag us on Instagram @foodandwine for a chance to be regrammed.    / @foodandwine