Wild Beer Co Pressed For Time

Inspired by their annual release of Squashed Grape, Wild Beer Co wanted to see if a similar concept would work with white grapes. In 2019, the team bought a large amount of locally grown Chardonnay grapes and foot stomped them before fermenting a beer on the skins. Similarly In 2020, they bought some local Reichensteiner grapes that were a lot riper, and therefore sweeter, and repeated the process of foot stomping and fermenting on the skins. These two grape fermented beers were then blended together in an oak foudre for four months before wine lees were added to further the maturation and flavour development.