A craft style derived from Belgian wild ales. Any beer style can be taken as a basis, except for lambics. A characteristic feature is a spicy rich taste with pronounced sourness, obtained by adding fruits, odorous herbs, and spices to the drink. Often aged in oak barrels and acquires a characteristic woody flavor. Often has high acidity of wild fermentation.
The color depends on the base and the fruit used, foaming is low. In the bouquet, all profiles should be harmoniously balanced, dominance of oak, sour fruits is not allowed. Compared to the base beer, the drink is always lighter-bodied, tart, and highly carbonated. The tannins acquired during aging make it appear dry.
When making a style (or rather, changing the base beer), various combinations of lactobacilli, wild yeasts, pediococci, various fruits and even sweetish vegetables are used. The finished product is most often aged in oak barrels, but this is not a mandatory step.
Density, strength and other characteristics depend on the base.
