A Note on This Beer
With a razor-sharp focus on wild captured yeast and oak aging, The Southern Brewing Company earns a spot on BeerAdvocate’s Best New Breweries for defining Georgia Wild Ale.
For years, the brewers worked tirelessly to cultivate the elements that make up complex beers like today’s musky grape-like Southern Woodpile Foeder Bier. As they handed us almost half of this tiny 90 case batch, they let us in on a few of their secrets:
- Wild Yeast: Southern has captured over 87 native yeasts around their hometown of Athens, Georgia. The brewers combined Wild Azalea yeast with sour Lacto and Pedio cultures, along with 5 different Brett strains to create the Foeder culture used in Southern Woodpile.
- Foeder aging: The very first brewery to use oak foeders in their state, they age Southern Woodpile in a foeder for an entire 13 months. This extended aging allows the wild yeast and cultures to develop, creating an undercurrent of funk and woody spice notes.
- Precise conditioning: The brewers lay bottles of Southern Woodpile on their sides for 2 months at exactly 68 degrees to add natural carbonation, before storing them for another month at 38 degrees for clarity.
This rigorous process coaxes out vinous notes bright with tart grape character, melding into dessert notes of salted caramel and brown sugar.
Cellar an extra bottle of Southern Woodpile Foeder Bier for your next tasting party, and line it up next to other breweries like Jester King and Allagash. Your discerning friends will muse on its meticulously crafted complexity and distinct Georgia terroir that’s launching Southern Brewing into the master class of Wild Ale makers.
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