Trial & Ale focuses entirely on mixed‑fermentation sour and wild ales. We make beer using time, microbiology, and patience as our core ingredients.

Mixed fermentation relies on different microbes doing different jobs: brewer’s yeast makes alcohol, lactic‑acid bacteria create sourness, and wild yeast adds depth and character over time. All of our beers go through a minimum four‑stage fermentation lifecycle, including primary fermentation, secondary fermentation on oak, a post‑blend homogenizing fermentation, and a final fermentation in bottle or can to produce carbonation. Some releases also include a fifth fermentation, with fruit added between stages. The result is beer with greater complexity, often tart, funky, or fruity, and always evolving with age.