(adj): wild, untamed, fierce
IT ALL BOILS DOWN TO YEAST AND BACTERIA. For sour and wild beers, we step away from commonly used yeast and bacteria and focus on a few specific strains: Brettanomyces (yeast) and Lactobacillus (Bacteria), among others. When these two are combined, fun flavors and textures come forward: acidity, funky, tart, fruity, greater effervescence, and when they are aged, they absorb characteristics of their carriers, such as wine barrels or oak foeders (pronounced: “fooder”).
Ferus is part of a small select group of breweries in the country using a coolship to brew. It’s actually an old world way of brewing beer than invites nature to do its thing. The wort (unfermented beer) is cooled open so any ambient, natural, wild yeast and bacteria are able to kick off the fermentation process spontaneously. Then we add them to the foeders or barrels and let them continue on their delicious journey.
This program will show its age. All of the beers in the barrels or foeders will take their time until they can be enjoyed. While Saisons and Farmhouse ales could take anywhere from three to six months, other barrel aged brews can sit for one to two years before they’re ready to go.