John the Brewer has 2 “wild” ales in process. Brewing sour/wild ales and extreme beers is a huge growing trend in the microbrewing industry. The first is a Mass. Brown Ale partly fermented with our house Ale yeast, then John added Brettanomyces and Lactobacillus wild yeast strains and is letting the brew ferment and age since February until the early summer. He will be adding cherries and American white oak chips to the end product and we will be serving it on cask. This should be an interesting 1^st attempt at an extremely difficult beer style to brew. For the second John started with Honey Pilsner wort and is fermenting it with 3 wild yeast strains; the same two as the brown ale and also Lactobacillus. It will not be ready to serve until the end of the summer. Should have interesting lambic profile. If you have been following our cask Fridays you may have been lucky enough to try one of the many new cask selections John has concocted. He started with our Pale Ale dry hopped with a new hop called Citra. From there he has gone on to make a cherry vanilla Imperial Stout, a number of oaked bourbon and brandy variations and even a bacon smoked Porter ( he called it Piggy Porter!). The latter beer was received with mixed reviews! Coming up is another Mexican spiced Imperial Stout, a banana & vanilla pilsner and the popular blackberry Brown Ale. Keep up with all the latest news from ABC on our Facebook fan page.