Here at Seren we like wild ales. These are different, challenging, but satisfying.Going beyond brewer’s yeast, other microfauna take hold and add complexity. These beers are funky, sour, and different. Some are barrel aged to add character. They take a long time to make but they are worth it. They are available in limited quantities.
750ml and 330ml bottles and in limited kegs.
No. 1 – Rum Cask Aged Sour Black Ale. A sour stout, soured with brettanomyces, pediococcus, and lactobacillus. Aged using Jamaican rum barrels. 5% ABV Released March 2015 in 42 numbered bottles. Runner up Sourfest 2015.
No. 2 – Sour Smoked Porter A smoked porter, soured with lactobacillus. 5.6% ABV. Released March 2016.
No.3 – Rum Cask Aged Sour Black Ale. A re-release of Wild Ale no. 1. 5% ABV. Released April 2016.
No. 4 – Burgundy Barrel Aged Sour Red Ale. 6.6% ABV. Fermented with more than 20 strains of microbes including saccharomyces, brettanomyces, pediococcus, lactobacillus, and other wild yeasts. Released March 2017.
No. 5 – Maple Barrel Aged Sour Brown Ale. 7.2% ABV. Fermented using the same mix of cultures as Wild Ale no. 4. Released December 2017.
No. 6 – Whisky cask aged Sour Amber Ale with Citrus peel. 7.3%. Fermented using the same mix of cultures as Wild Ale no. 4. Released December 2017.
No. 7 – A rerelease of Wild ale no. 1 with added cold brew coffee. Release date tbc.
No. 8 ?