Wicked Weed Genesis
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Tasting Notes
Genesis pours with a tart, funky nose that typically shows brett character alongside stone fruit — think peach or apricot — and a subtle earthiness. On the palate, lactic and acetic acidity balance against residual fruit sweetness, with wild yeast lending barnyard and leather undertones. The body is medium-light, letting the acidity drive the experience rather than malt weight. The finish is dry and lingering, with a tannic quality that comes from barrel contact.
About the Brewery
Wicked Weed is based in Asheville, North Carolina, and built its reputation largely on sour and wild ales before expanding into a broader craft lineup. Founded in 2012, the brewery developed a dedicated sour program — including a separate Funkatorium taproom focused entirely on wild and mixed-fermentation beers — that gave them a strong national profile. They were acquired by AB InBev in 2017, which caused friction with some craft beer loyalists, but their sour production has remained technically consistent.
Food Pairings
Aged goat cheese or chèvre works well because the tartness of the beer mirrors the cheese's lactic tang without overwhelming it. Roasted duck or pork with stone fruit accompaniments plays into the ale's fruity brett character. A charcuterie spread — particularly cured meats with some fat and salt — finds a good counterpoint in the acidity, which cuts through richness cleanly. Mussels steamed in white wine echo the beer's dry, funky finish in a way that feels intentional rather than accidental.
Style Guide
American Wild Ale is a loosely defined category that covers beers fermented or conditioned with wild or mixed microorganisms — Brettanomyces, Lactobacillus, Pediococcus, or some combination — outside of a strictly controlled yeast environment. The style draws heavily from Belgian traditions like lambic and gueuze but allows American brewers significant latitude with fruit additions, barrel types, and blending approaches. ABVs typically range from around 5% to 8%, and the flavor spectrum runs from gently funky to sharply acidic depending on the organisms and process involved. What distinguishes it from Belgian sours is less a fixed flavor profile and more a deliberate embrace of microbiological unpredictability within an American craft context.