Wild fermentation is the craps table of the brewing world. Working with funky European yeast strains, brewers can never be entirely sure what mischievous spore will float into their tank. The lack of certainty makes it exciting – a stylistic adrenaline rush that uplifts Williams-based Grand Canyon Brewing’s annual Wild Saison release. Aged in Sauvignon Blanc barrels, the oaky farmhouse beer leaps out of the glass with effervescent notes of lemon, peach and coriander, made tart with an in-bottle wallop of brettanomyces – the “wild” yeast strain that gives sour beer its funk. Awesomely refreshing, and only wild enough to roll a winner every time. grandcanyonbrewery.com
