Wild Ale Festival on Tap at Eugene 16 Tons, Dec. 17, 2010


Taste 60+ Farmhouse, Rustic, Tart, Sour, Barrel Aged, Wild, and Funktastic Ales

16 Tons Week of Wild (Dec. 14-18, 2010) climaxes with a Wild Ale Festival! On Friday, Dec. 17 from 5-10 p.m., staff pours 10 wild ales on tap and more than 50 bottles, including these featured breweries:

  • Oregon: Block 15, Boneyard, BridgePort, Cascade, Deschutes, Hair of the Dog, Rogue, Upright
  • Other States: Allagash, Avery, The Bruery, Jolly Pumpkin, New Belgium, North Coast, Ommegang, Russian River, Victory
  • Belgium: Frank Boon, Cantillon, De Dolle, De Proef, De Ranke, Dupont, Girardin, Hanssens, Lindemans, 3 Fonteinen, Orval, Oud Beersel, Rodenbach, Strubbe, Verhaeghe
  • Germany: Bayerischer Bahnhof
  • Norway: Haandbryggeriet
  • Denmark: Mikkeller

More Info

What Is Wild Ale?

Wild ales are beers that are introduced to "wild" yeast or bacteria. This introduction may occur from oak barrels that have been previously inoculated, pitched into the beer, or gained from various "sour mash" techniques. Regardless of which and how, these little creatures often leave a funky calling that can be quite strange, interesting, and pleasing.

The resulting beer is generally sour or tart in nature, though the intensity varies greatly by style, extent of exposure, producer and intent. The flavors and aromas produced are very complex; from intensely acidic, to rich fruity "cherry pie," pineapple, "barnyard," or lactic.

Traditional examples are quite dry, as nearly all residual sugar in the beer is consumed by the yeast and bacteria. Occasionally sour beers are blended with older vintages of the same beer or with fruit, such as tart cherries or raspberries, to add complexity.

About 16 Tons

16 Tons Bottle Shop features fresh draft beer to go in mason jars and growlers, a rotating selection of 350+ craft beers and 250+ wines in bottles, Sake, Cider, Organic Chocolate, and more.

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