Where The Wild Beers Are 2016 Brklyn May 21st 2016 @wickbrooklyn Bushwick

The Annual Collaborative Festival for Lovers of Wild, Sour and Farmhouse Beers

7th annual Brooklyn May 21st 2016 at The Wick / The Well in Bushwick!

3rd annual FUNK'd: Des Moines August 2016. - #WTWBA / el Bait Shop / Abu Nawas special event

9th annual Minneapolis October 2016


Festival Details

This isn't your typical beer festival, it's a collaborative effort where fans of the funk come together to share and celebrate the often rare and certainly unconventional wild and sour ales. These beers have been produced for hundreds of years; but after shriveling to near extinction in the age of pure yeast cultures, they are on the rebound due to artisan brewers and enthusiast imbibers like you.

Cantillon Cork

REGISTER to attend.

Space is limited and online registration is required. Registration opens April 4 2016.

BRING commercially made WILD, SOUR or FARMHOUSE ale to share

(or bring a few). Most commercially produced wild and sour ales are welcomed, whether they are an easily available import or rare domestic one-off.

RECEIVE for every 750ml of beer contributed, 10 drink tickets

The Well - Brooklyn - Logo The Well - Brooklyn - Logo Jester King Brewery Logo Republic - Minneapolis - Logo August Schell Brewery Logo



Cantillon Cork

7th annual Brooklyn WHERE THE WILD BEERS ARE ®

Date: Saturday May 21st 2016 from 2-6pm
Location: The Wick - 260 Meserole Street, Brooklyn, New York 11206

Registration and bottle entry is required to attend. Space is limited.
Brooklyn registration opens Monday April 4th 2016 at 2pm ET.

Event Login / Registration


Frequently Asked Questions

What is wild/sour beer?

Sour or wild beer is beer that has been exposed to "wild" yeast or bacteria rather than exclusively fermented with "pure" yeast. The resulting beer is generally sour or tart in nature, though the intensity varies greatly by style, extent of exposure, producer and intent. The wild yeast/bacteria could be the dominant part of the fermentation or merely ancillary. The flavors and aromas produced are very complex; from intensely acidic, to rich fruity "cherry pie", pineapple, "barnyard", or lactic.

Traditional examples are quite dry, as nearly all residual sugar in the beer is consumed by the yeast and bacteria. Occasionally sour beers are blended with older vintages of the same beer or with fruit, such as tart cherries or raspberries, to add complexity. To make the beer more widely marketable, some producers stunt fermentation by pasteurizing and sweetening to mask the natural sourness, though this practice is shunned by most purists and labeled "nontraditional".

Do I have to register online?

YES and space is limited, we may accept registrations at the door if there is room. Remember your ID!

I can't tell if my online registration worked, can I still come?

You should see a paid message and the ability to add/remove bottles to your list once you are registered. If you ran into problems please email (preferred) or call us before the day of the event to verify!

What if I don't bring any sour/wild beer to share, can I still participate?

IMPORTANT: If you don't bring anything to share, you won't receive any drink tickets and thus cannot participate. You'll have to nag your friends for a sip or steal from strangers, neither of which is very nice. Your best bet is to run over to a nearby beer retailer to buy some! Or you could just drink beer at our host bar, but they are certain not to have the crazy selection we do and staring at us would be creepy.

What do I bring? Can I bring something that someone else is already bringing? Can i bring _______ beer?

Bring a bottle (or three) of commerically produced sour/wild ale or saison (preferrably cold). Don't know what that is? Read on and ask your favorite quality beer store for help & recommendations! A list of many (but certainly not all) acceptable beers is available here.

Duplicate beers are OK! Having multiple bottles allows more people to try each beer.

A list of what other people are planning on bringing will be updated online daily once registration opens. (More soon...)

We see a large quantity of certain beers, such as Duchesse De Bourgogne, which makes the event less interesting. We encourage you to spend time looking for unique examples. If too many people register the same beer, we will contact them and suggest alternates. If you have an older vintage of a common beer, then that is likely OK.

Are sweetened examples from breweries such as Lindemans or De Troch allowed?

The focus of this tasting event is to promote traditional sour ales. However, we will allow a limited amount of sweetened examples to be shared in an effort to educate participants on the differences between traditional and nontraditional products. Please be aware that most breweries that produce sweetened examples also have some traditional ones available, search those out. E.G. Lindemans Gueuze Cuvée René or De Troch Chapeau Oude Kriek. HINT: For lambics, the designation of "Oude" in the name implies that the product is traditionally produced (at least most of the time).

Can I bring my homebrewed sour/wild/farmhouse beer?

Sorry no, this event is for commercially produced beer. We are homebrewers ourselves but due to legal constraints it is not possible.

Where can I purchase wild/sour or saison beer?

Most specialty liquor stores should have at least a couple, though some stores carry way more than others.
Suggested Twin Cities Beer Sellers
Suggested NYC Beer Sellers

How else can I support WTWBA? I love the 2009 event poster, how can I get one?

We are selling copies of Tim Webb's book LambicLand (2nd ed), which is a wonderful complete look at the producers of lambic beer in Belgium and the places that serve it. You can support us best by buying directly online by contacting us.

The 2009 WHERE THE WILD BEERS ARE ® poster was created by Minneapolis artist Vincent Stall and will be available for purchase at the event or by contacting us online. It was produced in a limited edition run of 50 and are signed/numbered by Vincent, aka King Mini.

Can I/we be a sponsor or help in any other way? I work for ______ brewery, can I sponsor you?

If you are a production brewery that produces wild/sour/saison beer and would like to donate beer or swag, we'd certainly welcome your contributions and add you as a sponsor!

If you are interested in being a pourer or volunteer for the event, please contact us.


Get in touch.

If you have any questions for the WTWBA organizers, send a note using the form below.

If you want to participate, register here!

  • Contact

    • Tel:
    • 347.585.6182 NYC
    • Tel:
    • 612.217.2877 Twin Cities
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