What we call wild beer, many other people call “sour” beer. This is purely a preference, and not any hard and fast rule. But we wanted to explain why we feel like “wild” works a bit harder than “sour,” and what wild beers are to us.

“Selecting a barrel is as much a part of the brewing process as hop selection, malt selection, or yeast,” says our Brewmaster, Jason Perkins. “It’s another opportunity to add unique flavors.”

Curieux is made by aging our Tripel in Jim Beam bourbon barrels. Logically enough, the only place to get Jim Beam bourbon barrels is from Jim Beam.

Getting beer from barrels into bottles isn’t as straightforward as you might imagine. One clear reality in barrel aging is that no two barrels are the same.