Since our inception in late 2014, we have invested in the scientific exploration of the natural world to produce the highest quality, and unquestionably original, crafted ales. With the launch of Taming Wild Beasts® in 2017, we’re finally popping the cap and letting you see how we make these Fanatical Ales®. We view our brewing process in three (3) steps –

“We create distinctive crafted ales by sciencing the shit out of them” – Andrew Durstewitz, CEO & Co-Founder

We gather select fruits and flowers, extract yeast and bacteria from them, and then examine the microflora to identify desired qualities. Once we’ve tested these microbeasties for tastiness, we research their favorite environments and design beers that are specially customized to their unique needs and properties.


Each of our wild/mixed fermentation ales is born of the same simple charm as most beer – by extracting and boiling sugar from malted barley. Our beer is never kettled nor are any microbes added during the mashing process.


Our biggest divergence from the beaten brewing path occurs through a creative fermentation process where different microflora are added to the wort (young beer) at varying stages. It’s a harmonious hybrid of art and science that’s been perfected by the D9 labs to produce a complicated assortment of flavors unattainable through the introduction of standard ingredients.


After hundreds of iterations, thousands of hours in the lab and lots of “sampling” we’ve honed in on three (3) strains that we’re particularly excited about. Each of these “characters” have been tested and trained to provide many of the flavors that are then woven into the design of many of our award winning mixed/wild fermented ales.




Host Flora Calluna vulgaris flower Scuppernong grapes Calluna vulgaris flower
Point of Origin Scotland North Carolina, USA Scotland
Flavor Contributions Wild Flowers Grapefruit Sourness
Technical Characteristics High Attenuation Rate (98%)
High Temp. Tolerance (110°F)
High Ester Concentration
Excessive Vitality (95%+)
High Acid Tolerance (2.8pH)
Low Temp. Tolerance (32°F)

While we’re very happy with the qualities of these microflora, the search continues. We’re still hard at work in the lab looking for new and exciting micro-beasties that transcend the characteristics of normal ingredients.