Our Impression:  

It's been a few years since we've released a beer that's undergone a controlled fermentation with wild yeast/bacteria.  After moving the bakery into our old barrel ageing room, we took a step back from these beers.  Still, after a few trips to belgium, we really wanted to do something reminiscent of their fine wild ales.  The base beer of Wild Peche is very similar to that of Boneman, but after fermentation, we added a blend of Brettanomyces yeast and let it age for many months.  About half of that batch was pulled and put onto peaches.  We were surpised that we gained the acidity without the use of any lactic acid bacteria.  We were also surprised that peach character remained fairly mild.  However, the beer is absolutely delightful and refreshing.  Tart but not sour, and very thirst quenching at a fairly high abv.  This is one that we are extremely proud of and hope to continue to brew!

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