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.

The quality of our beer is beholden to the ingredients we make it from. Which is why we buy our ingredients locally whenever we can. And one ingredient that we love to buy local is fruit. It’s the best way to ensure sure that the strawberries, blueberries, peaches (or whatever else we decide to dump in our tanks) fill our beers with unmistakably fresh flavor.

It seems like it was only recently that our brewmaster, Jason Perkins, was first contacting Doles Orchard (in Limington, Maine) about using their tart cherries for brewing.