American Wild Ale - Mixed-Fermentation Sour Beer - Beer Recipes | Brewer's Friend
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American Wild Ale - Mixed-Fermentation Sour Beer


A sour and/or funky version of a base style of beer.

Flavor Profile: Variable by base style. Look for an agreeable balance between the base beer and the fermentation character. A range of results is possible from fairly high acidity/funk to a subtle, pleasant, harmonious beer. The best examples are pleasurable to drink wit

Ingredients: Virtually any style of beer. Usually fermented by Lactobacillus and/or Pediococcus, often in conjunction with Saccharomyces and/or Brettanomyces. Can also be a blend of styles. Wood or barrel aging is very common, but not required.

BJCP Style Guide

Top 10 Mixed-Fermentation Sour Beer Recipes

Title Size ABV IBU OG FG Color Method Views
Kettle Sour Pale
12 gal 5.9% 28.85 1.052 1.007
All Grain 6802
Pascal's Peach Sour Ale
5 gal 6.73% 1.96 1.063 1.012
All Grain 5453
18: Sour Blonde Ale
5.5 gal 4.4% 4.95 1.044 1.011
All Grain 5142
Apricot/Mango kettle sour Saison
3 gal 7.52% 13.55 1.062 1.005
All Grain 4397
Amber Rhubarb Sour
3 gal 4.53% 16.56 1.046 1.011
All Grain 3836
Consecration Clone
6 gal 7.36% 20.98 1.074 1.018
All Grain 3561
Key Lime Rye
5.35 gal 5.59% 8.2 1.059 1.016
All Grain 3099
Purple Pineapple Sour
14 gal 5.52% 5.71 1.056 1.014
All Grain 3041
Vanilla Raspberry Pastry Sour
5.5 gal 6.11% 12.59 1.069 1.022
All Grain 2916
Wildflower Table Beer Clone
12 L 3.08% 23.01 1.025 1.002
BIAB 2802

Newest Mixed-Fermentation Sour Beer Recipes

Title Size ABV IBU OG FG Color Method Views
bichos1
21.5 L 4.21% 9.1 1.046 1.014
All Grain 18
Tangerine & Vanilla Sour Ale
20.7 L 4.72% 5.56 1.047 1.011
All Grain 42
Solera Project
5.5 gal 7.25% 3.62 1.067 1.012
All Grain 51
Blueberry Sour APA
21 L 6.53% 22.32 1.058 1.008
All Grain 162
Tasty Lemon - American Sour
20 L 5.63% 40.54 1.049 1.006
All Grain 304
Strawberry Sour Ana 5
3 gal 5.09% 12.84 1.047 1.008
All Grain 112
Brad's Painkiller
5.25 gal 6.85% 5.38 1.078 1.025
All Grain 193
K-POP Kettle Sour MB
6 gal 5.99% 7.72 1.053 1.007
All Grain 429
Peach Sour
500 L 5.33% 6.62 1.050 1.010
All Grain 278
Raspberry Blackberry Sour Ale
5.5 gal 6.2475% 0 1.056 1.008
BIAB 67

Fermentables Used In Mixed-Fermentation Sour Beer Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
US - Pale 2-Row 126 US Grain base malt 1.8°L
37 59% 9% - 100%
Flaked Oats 120 Adjunct raw 2.2°L
33 8% 2% - 24%
American - White Wheat 104 American Grain base malt 2.8°L
40 23% 3% - 88%
American - Pilsner 101 American Grain base malt 1.8°L
37 58% 13% - 89%
American - Wheat 80 American Grain base malt 1.8°L
38 27% 3% - 100%
German - Acidulated Malt 78 German Grain acidulated malt 3.4°L
27 5% 1% - 30%
Flaked Wheat 72 Adjunct raw 2°L
34 13% 1% - 41%
German - Pilsner 60 German Grain base malt 1.6°L
38 54% 6% - 90%
Belgian - Pilsner 48 Belgian Grain base malt 1.6°L
37 59% 4% - 89%
German - Spelt Malt 42 German Grain base malt 2°L
37 8% 2% - 33%

Hops Used In Mixed-Fermentation Sour Beer Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Saaz 57 3.5 73% 7% - 100%
Citra 38 11 33% 5% - 100%
Mosaic 34 12.5 34% 3% - 100%
Magnum 34 15 59% 4% - 100%
Cascade 29 7 58% 1% - 100%
Styrian Goldings 21 5.5 55% 19% - 100%
East Kent Goldings 19 5 54% 8% - 100%
Amarillo 18 8.6 40% 2% - 100%
Simcoe 17 12.7 33% 3% - 100%
Nelson Sauvin 16 12.5 35% 2% - 100%

Steeping Grains Used In Mixed-Fermentation Sour Beer Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Rolled Oats 2 Adjunct raw 2.2°L
33 21% 8% - 33%
Torrified Wheat 2 Adjunct raw 2°L
36 33% 15% - 50%
American - Carapils (Dextrine Malt) 2 American Grain crystal malt 1.8°L
33 67% 33% - 100%
Munich - Light 10L 2 Grain specialty malt 10°L
33 30% 26% - 33%
Unmalted Wheat 2 Adjunct raw 2°L
36 30% 27% - 33%

Yeasts Used In Mixed-Fermentation Sour Beer Recipes (View More)

Name Recipes Laboratory Type Alcohol Tolerance Flocculation Attenuation Min. Temp Max. Temp
Fermentis - Safale - American Ale Yeast US-05 51 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
Lallemand - WildBrew Philly Sour 36 Lallemand Wilds & Sours Medium High 85% 68°F 77°F
Wyeast - Roeselare Ale Blend 3763 17 Wyeast Ale 0.11 Variable 80% 65°F 85°F
Bootleg Biology - Sour Solera Blend 16 Bootleg Biology Blend Medium Medium 95% 65°F 75°F
Fermentis - Safale - English Ale Yeast S-04 15 Fermentis / Safale Ale .0975 High 75% 54°F 77°F
Bootleg Biology - The Mad Fermentationist Saison Blend 15 Bootleg Biology Blend Medium Medium 90% 68°F 80°F
White Labs - Saccharomyces "Bruxellensis" Trois WLP644 14 White Labs Ale Med-High Low 85% 70°F 85°F
Wyeast - French Saison 3711 13 Wyeast Ale 0.12 Low 80% 65°F 77°F
Omega Yeast Labs - Lactobacillus Blend OYL-605 12 Omega Yeast Labs Bacterial Cultures 0.12 N/A 0% 68°F 95°F
White Labs - Belgian Sour Mix WLP655 12 White Labs Ale Med-High Med/Low 75% 80°F 85°F

Other Ingredients Used In Mixed-Fermentation Sour Beer Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Gypsum 76 Water Agt Mash 13% 0% - 100%
Lactic acid 56 Water Agt Mash 61% 0% - 100%
Calcium Chloride (dihydrate) 46 Water Agt Mash 15% 0% - 100%
Whirlfloc 38 Water Agt Boil 54% 4% - 100%
Epsom Salt 27 Water Agt Mash 7% 0% - 44%
Calcium Chloride (anhydrous) 20 Water Agt Mash 7% 0% - 40%
Baking Soda 14 Water Agt Mash 5% 0% - 31%
Calcium Chloride (dihydrate) 14 Water Agt Mash 20% 0% - 100%
Yeast Nutrient 12 Other Boil 23% 0% - 100%
Table Salt 12 Water Agt Mash 10% 0% - 100%

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