Guggman Haus Brewing Co. has released the latest entry in its Into the Wild Sour series, a fruited Berliner Weisse combining vanilla beans with raspberry and blueberry. The brewery describes the profile as sweet-tart raspberry paired with earthy blueberry, with the vanilla rounding the edges rather than leading.
According to Guggman Haus, the beer uses a wild yeast strain for natural souring, rather than the more predictable, lab-controlled bacteria cultures many kettle sours rely on. Milk sugars and oats are added for a creamier body than the style typically carries. It comes in at 8 percent ABV, on the stronger end for a Berliner Weisse, which traditionally sits closer to session strength.
Thinking about the hops and flavor profile
Wild souring is a slower, less predictable route than a controlled culture, and the name of the series doesn't hide that. What's notable here is what Guggman Haus builds on top of that unpredictability: milk sugar and oats are additions more associated with pastry stouts and hazy IPAs than sours, and they push the beer toward a fuller, creamier mouthfeel that a traditional Berliner Weisse doesn't usually carry. Layering that structure over a wild-fermented base, with fruit and vanilla on top, is an attempt to have it both ways, tart and unruly on one side, soft and rounded on the other, in the same glass.
Into the Wild Sour: Blueberry Raspberry is available now at both Guggman Haus taproom locations.
Source & Editorial
JollyPint independently prepares release articles using information published by breweries through newsletters, websites, and other official public communications. Brewery-supplied descriptions and tasting notes are reported as provided, while editorial context is added by JollyPint.