Oofaloof

The result of care and a lot of patience, our new wild pils is something special: we took a double decoction mashed, cold-fermented pilsner with fine noble hop aroma and aged it in an oak foeder to develop complexity from the wild yeast and bacteria that reside in the wood. We packaged the result in cans with priming sugar to develop natural carbonation. We then aged the cans for seven months to allow the wild microbes to continue contributing complexity, during which time the beer went through a ropey phase from pediococcus fermentation, endowing the beer with a light tartness. The beer has now cleared beautifully, as the ropiness became a nutrient source for brettanomyces yeast, allowing it to contribute delightful accents of pineapple and leather. The result is a delicate, pale beer with bright herbal hop characteristics, subtle tartness, and balanced brett phenolics. Beers that go through a ropey phase have a reputation for eventually turning into the very best wild ales, and our experience is bearing that out. A beer of rare beauty!