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Fonta Flora’s mixed-culture wild ale recipe uses 40 percent local raw wheat and local fruit.
Says Fonta Flora Brewery’s Todd Boera, “When I’m calling a beer ‘Appalachian wild ale,’ I’m talking about mixed-culture fermentation.” Todd says that he is able to create more local beers because he’s willing to work with raw grains. Here he uses 40 percent local raw wheat and local fruit.
ALL-GRAIN
Batch size: 5 gallon (19 liters)
OG: 1.048–1.050
FG: 1.002–1.004
IBUs: 20–25
ABV: 5.9%
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