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Our beers combine elements of Belgian and French brewing tradition with local micro flora to create unique, complex beers that can only be described one way, wild by design.

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Wild by Design

Inspiration

We strive to create unique, complex beers by infusing traditional brewing elements with our own artistic vision. Old world styles are reimagined with new techniques and unexpected ingredients to craft style-blending beers that are all their own.

Fermentation

In the tradition of Belgian and French brewers, we utilize spontaneous fermentation whenever possible and integrate local micro flora into our brews. The constantly evolving environment ensures unique results that you won't find anywhere else.

Maturation

We encourage our micro flora to interact and age to perfection through extended cask or bottle maturation periods. This allows each beer to develop in richness and complexity, while giving us an opportunity to create beers that are both wild and fully integrated.

Tropical Pommeau – Our Collaboration With Wigle Whiskey To Be Released 2/9/18

Tropical Pommeau – Our Collaboration With Wigle Whiskey To Be Released 2/9/18

Last year, our friends at Wigle Whiskey invited me down to talk about our spontaneous fermentation program and different elements of using our terroir. During our discussions, they were kind enough to offer me some of their Pressed Pennsylvania Pommeau, which was absolutely divine! Pommeau Brandy is a beautiful spirit with origins in North-Western France. This native distillate is made from fermented apples – basically cider. Pommeau is typically aged in oak and proofed with either apple juice or fermented cider, prior to bottling.

Although the conversation was supposed to be about local microorganisms, my excitement of what I was tasting and typical inquisitive nature lead us on a completely different path. Before long, we began talking about a special collaboration using some of our spontaneously fermented beer and putting it into their Pommeau Brandy casks.

The project started with brewing a very light beer that was then pumped it into our coolship and sat overnight to start the spontaneous fermentation with our local micro flora. The base was then transferred to tanks, awaiting the freshly emptied Pommeau casks. We used a pseudo solera method in which we removed a small percentage of beer from the casks and blended it back into the tank, little by little, before topping off the barrels and repeating. This allowed us to retain the all the slight nuances in the casks throughout the fermentation and maturation, but it was laborious and took a lot of time. The result was a sour ale with prominent tropical flavors under a base layer of tart apple. It boasts pineapple, guava, papaya and mango, with undertones of banana and passion fruit, finishing dry and citrusy.


With our friends at Wigle Whiskey, we are proud to present Tropical Pommeau (6.0%abv).

Bottles will be available at our taproom in Millvale this Friday (2/9/18) at 5pm. Bottles are $8.75 each and there is a 6 bottle limit per person. We really hope you enjoy this special collaboration beer.

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