Wicked Weed Oblivion
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Tasting Notes
Oblivion is a dark American wild ale that leads with aromas of tart cherry, balsamic vinegar, and a faint barnyard funk from Brettanomyces. On the palate, it delivers layers of dried fruit, cocoa, and a firm but not aggressive acidity, with roasted malt character threading through the sourness in a way that keeps it grounded. The body is medium and slightly vinous, with tannins that add structure without drying the finish out too harshly. It finishes long, with a trailing tartness and a subtle earthiness that rewards slow drinking.
About the Brewery
Wicked Weed was founded in Asheville, North Carolina in 2012 and built a reputation quickly on two fronts: aggressively hopped West Coast-style IPAs and a serious mixed-fermentation and sour program called the Funkatorium. The brewery was acquired by Anheuser-Busch InBev in 2017, a move that drew significant backlash from the craft community, though the beer quality in their sour and wild ale program has remained largely consistent. Their barrel-aging and wild fermentation work is among the more technically accomplished in the American sour scene.
Food Pairings
The dark fruit and firm acidity in this beer make it a strong match for braised short ribs, where the tartness cuts through the fat and mirrors the meat's savory depth. A wedge of aged gouda or a sharp cheddar works well because the cheese's crystalline funk harmonizes with the Brett character rather than competing with it. Dark chocolate with at least 70% cacao draws out the cocoa notes already present in the beer. Roasted duck or game meat pairs naturally, as the beer's vinous quality and acidity handle rich, gamy flavors with ease. A dried cherry and walnut salad with a light vinaigrette would also mirror the beer's own fruit and tannic structure without overwhelming it.
Style Guide
American wild ales are fermented with unconventional microorganisms — most commonly Brettanomyces strains, lactic acid bacteria, or both — giving them a tartness, funk, and complexity that conventional yeast strains don't produce. Unlike Belgian lambics, which follow strict regional tradition and spontaneous fermentation, American wild ales are brewer-directed: the blending, bacteria selection, and barrel aging are deliberate choices rather than products of terroir. ABVs typically run from around 5% to 8%, and the style sits under a broad umbrella that allows for dark malts, fruit additions, or dry-hopping alongside the microbial character. The category is defined less by a single flavor profile and more by the use of wild or mixed fermentation as the primary creative tool.