![]() |
Peach Raiders bottles |
So what is Peach Raiders? This is a beer that was brewed a long time ago, it started as our blonde base beer that we fermented for a week or two in a stainless steel tank. After this primary fermentation, we transferred the beer to oak barrels and added a healthy pitch of our sour beer house culture.
And then we waited..
And waited..
After around nine to ten months we transferred the beer off the oak barrels into a fruiting tank along with peach puree. We then let it referment with the fruit for another 2-3 months. At this stage, it was finally time to package the beer. We choose to package Peach Raiders in green 375 ml Champagne-style bottles. We opted to bottle condition this beer. This is a process where you add a little sugar and yeast at packaging to naturally carbonate the beer in the bottle.
And then we waited another month for the yeast to do its job. Then finally we could taste the finished carbonated beer.
Peach Raiders is not a fruit salad, the peach was not added to overpower the delicate and complex sourness our house culture created. It was added to complement and enhance the already present fruity notes in the sour beer. The peach also plays very well into the color of the beer, you are greeted with a beautiful golden/yellow colored beer when you pour it into a glass.
The artwork for Peach Raiders was created by Pretty Shitty Inc. We think the label really complements the beer. The name, the label artwork, the beer, it all fits together.
We hope you will give it a try and enjoy it as much as we do.
![]() |
Peach Raiders bottles |
So what is Peach Raiders? This is a beer that was brewed a long time ago, it started as our blonde base beer that we fermented for a week or two in a stainless steel tank. After this primary fermentation, we transferred the beer to oak barrels and added a healthy pitch of our sour beer house culture.
And then we waited..
And waited..
After around nine to ten months we transferred the beer off the oak barrels into a fruiting tank along with peach puree. We then let it referment with the fruit for another 2-3 months. At this stage, it was finally time to package the beer. We choose to package Peach Raiders in green 375 ml Champagne-style bottles. We opted to bottle condition this beer. This is a process where you add a little sugar and yeast at packaging to naturally carbonate the beer in the bottle.
And then we waited another month for the yeast to do its job. Then finally we could taste the finished carbonated beer.
Peach Raiders is not a fruit salad, the peach was not added to overpower the delicate and complex sourness our house culture created. It was added to complement and enhance the already present fruity notes in the sour beer. The peach also plays very well into the color of the beer, you are greeted with a beautiful golden/yellow colored beer when you pour it into a glass.
The artwork for Peach Raiders was created by Pretty Shitty Inc. We think the label really complements the beer. The name, the label artwork, the beer, it all fits together.
We hope you will give it a try and enjoy it as much as we do.
It's time to say goodbye to 2020. What a crazy year it's been. Covid-19 really turned everything upside down. We have tried to make the best of the situation by cater to our local customers. We have produced a lot of beers sold on growlers. From the spring of 2020 we've been open every second Friday with at least two new beers on tap. That's a lot of different beers! 2021 looks even better. We have already started planning for different themed growler days, creating new recipes, invested in new equipment to test new techniques and creating a new Vilda yeast blend.
In January of 2021 we hope to release some really good news for our growler customers. Details will be published on Facebook and Instagram so be sure to follow us there.
One thing we really miss though is going to beer events and festivals. We have so many cool beers coming out of our sour beer program now that we want to share with you all. Meeting new friends and colleagues in the brewing business. Let's hope we can all safely meet sometime during 2021!
Lastly, we just want to say thank you! Thanks for all the love and support. It means a lot to us. It keeps us going, it pushes us to improve, it lifts us up during tough weeks, it makes us laugh, it makes us want to brew more =)
Cheers and Happy New Year!
- Olof & Matt
It's time to say goodbye to 2020. What a crazy year it's been. Covid-19 really turned everything upside down. We have tried to make the best of the situation by cater to our local customers. We have produced a lot of beers sold on growlers. From the spring of 2020 we've been open every second Friday with at least two new beers on tap. That's a lot of different beers! 2021 looks even better. We have already started planning for different themed growler days, creating new recipes, invested in new equipment to test new techniques and creating a new Vilda yeast blend.
In January of 2021 we hope to release some really good news for our growler customers. Details will be published on Facebook and Instagram so be sure to follow us there.
One thing we really miss though is going to beer events and festivals. We have so many cool beers coming out of our sour beer program now that we want to share with you all. Meeting new friends and colleagues in the brewing business. Let's hope we can all safely meet sometime during 2021!
Lastly, we just want to say thank you! Thanks for all the love and support. It means a lot to us. It keeps us going, it pushes us to improve, it lifts us up during tough weeks, it makes us laugh, it makes us want to brew more =)
Cheers and Happy New Year!
- Olof & Matt
To start the beer has to be ready, this requires brewing the beer weeks and/or months ahead of time to ensure its good to go by festival time. The week leading up to a festival requires planning and last-minute quality control to ensure our beer is up to standards and that we’re equipped to serve. While sampling beers to ensure proper flavors and carbonation levels sounds like fun, easy work, its an essential part to ensure a festival goes smoothly on our side. There’d be nothing worse than getting to a festival and finding out our beer is over-carbonated and therefore won’t serve properly or that unique flavor/aroma we strived to create has faded out. After deciding what beer we can bring its important for us to decide which ones to bring and what order to tap them. We strive to present a wide selection of beers in order to meet the varying tastes of our customers.
While our beer is the main attraction, presentation is also key. We’ve built our serving bar to fit our farmhouse style, with rustic metal baskets, lanterns, and signs. Custom tap handles made from old tools help finish off our look. As you can see, some lights and a colorful sign help highlight the beers and our friendly, energetic staff take it the rest of the way.
While festivals require lots of planning and long days standing on our feet, its one of our favorite things to do. We always have a blast at festivals; meeting new customers, reconnecting with returning customers, hearing their thoughts on our beers and sharing with them what new and exciting things are happening at Vilda. It’s a great way for us to connect with the community and get feedback on our product. We also enjoy the opportunity to connect with the other breweries serving alongside us and hear their stories.
So next time you’re at a festival and see our bar, stop by and say hey, we’d love to meet you.
Cheers!
Vilda
To start the beer has to be ready, this requires brewing the beer weeks and/or months ahead of time to ensure its good to go by festival time. The week leading up to a festival requires planning and last-minute quality control to ensure our beer is up to standards and that we’re equipped to serve. While sampling beers to ensure proper flavors and carbonation levels sounds like fun, easy work, its an essential part to ensure a festival goes smoothly on our side. There’d be nothing worse than getting to a festival and finding out our beer is over-carbonated and therefore won’t serve properly or that unique flavor/aroma we strived to create has faded out. After deciding what beer we can bring its important for us to decide which ones to bring and what order to tap them. We strive to present a wide selection of beers in order to meet the varying tastes of our customers.
While our beer is the main attraction, presentation is also key. We’ve built our serving bar to fit our farmhouse style, with rustic metal baskets, lanterns, and signs. Custom tap handles made from old tools help finish off our look. As you can see, some lights and a colorful sign help highlight the beers and our friendly, energetic staff take it the rest of the way.
While festivals require lots of planning and long days standing on our feet, its one of our favorite things to do. We always have a blast at festivals; meeting new customers, reconnecting with returning customers, hearing their thoughts on our beers and sharing with them what new and exciting things are happening at Vilda. It’s a great way for us to connect with the community and get feedback on our product. We also enjoy the opportunity to connect with the other breweries serving alongside us and hear their stories.
So next time you’re at a festival and see our bar, stop by and say hey, we’d love to meet you.
Cheers!
Vilda
We added some Hallertau MF and Eldorado hops to round out this bad bad boy, chilled with stone-cold water before finishing it off with some Belle Saison yeast.
Overall it was a successful day of brewing. We learned some interesting things and are already brainstorming our next recipe. We’re gonna go boulder! Hotter stones. Higher ABV! We’re gonna kick it up to 11!
Coming to a festival near you soon! Name to be announced, we welcome any witty or clever names, feel free to comment below.
No brew day is complete without the right music to rock to, here are some of our top picks.
A$AP Rocky
Stone Temple Pilots
The Red Hot Chili Peppers
Stoned Jesus
The Rolling Stones
We added some Hallertau MF and Eldorado hops to round out this bad bad boy, chilled with stone-cold water before finishing it off with some Belle Saison yeast.
Overall it was a successful day of brewing. We learned some interesting things and are already brainstorming our next recipe. We’re gonna go boulder! Hotter stones. Higher ABV! We’re gonna kick it up to 11!
Coming to a festival near you soon! Name to be announced, we welcome any witty or clever names, feel free to comment below.
No brew day is complete without the right music to rock to, here are some of our top picks.
A$AP Rocky
Stone Temple Pilots
The Red Hot Chili Peppers
Stoned Jesus
The Rolling Stones
We have brewed almost 1400 litres of beer and put all that in used wine barrels.
Recently we attended a local beer festival called Wapnö Öl- & Whiskymässa. We had a ton of fun and met so many fun and engaging customers. We got great feedback on our barrel aged beer. People also seemed to enjoy our 100% Brett fermented beer Edge of Time. For the festival, we brewed a Kveik, which is an old Norwegian type of beer (Kveik is actually the yeast but the style share the same name). We might brew that on a bigger scale as that was really popular. At only 4.9% ABV it's an easy drinker.
This was our first festival so we had to build a bar. We wanted something else than what everyone else has. We went to a scrapyard and picked up a bunch of metal cases which we managed to build a bar out of. It turned out really nice. We made a sign from a piece of old wood found in a nearby river. It gave our bar a really cool look! We like the idea of reusing old stuff and bringing it new life. Looks good, it's unique and it's good for the environment.
Right now we are waiting for our Brett fermented rye Saison, Pray for Rust to carbonate. Once that is complete we will bottle it and start selling it at the local liquor stores. We might order more barrels for more barrel ageing projects. As of now, all barrels are used for sour beer but we want to try ageing some non-sours too.
We have brewed almost 1400 litres of beer and put all that in used wine barrels.
Recently we attended a local beer festival called Wapnö Öl- & Whiskymässa. We had a ton of fun and met so many fun and engaging customers. We got great feedback on our barrel aged beer. People also seemed to enjoy our 100% Brett fermented beer Edge of Time. For the festival, we brewed a Kveik, which is an old Norwegian type of beer (Kveik is actually the yeast but the style share the same name). We might brew that on a bigger scale as that was really popular. At only 4.9% ABV it's an easy drinker.
This was our first festival so we had to build a bar. We wanted something else than what everyone else has. We went to a scrapyard and picked up a bunch of metal cases which we managed to build a bar out of. It turned out really nice. We made a sign from a piece of old wood found in a nearby river. It gave our bar a really cool look! We like the idea of reusing old stuff and bringing it new life. Looks good, it's unique and it's good for the environment.
Right now we are waiting for our Brett fermented rye Saison, Pray for Rust to carbonate. Once that is complete we will bottle it and start selling it at the local liquor stores. We might order more barrels for more barrel ageing projects. As of now, all barrels are used for sour beer but we want to try ageing some non-sours too.
So, what are we up to right now?
First of we need ingredients. We bought base malt locally from Viking Malt just 35 km away from the brewery. We're looking to buy local wheat and oats grown on the fields around us. Hopefully, those bags will arrive soon.
Brewing! We finally fired up the main brewhouse and brewed roughly 900 litres of beer that's happily fermenting right now. 450 litres of that will be barrel aged.
We bought a couple of barrels that we cleaned and prepared for ageing beer in. The beer will age at least six months before we consider it for bottling. The plan is to buy a lot more barrels, not all of them will be used for long-term ageing. One or two will be used for "quick" barrel aged Saisons. Small-scale, experimental brews to have fun with.
If you wish to keep up to date with our adventure in fermentation we highly recommend Instagram which is our main social media channel.
So, what are we up to right now?
First of we need ingredients. We bought base malt locally from Viking Malt just 35 km away from the brewery. We're looking to buy local wheat and oats grown on the fields around us. Hopefully, those bags will arrive soon.
Brewing! We finally fired up the main brewhouse and brewed roughly 900 litres of beer that's happily fermenting right now. 450 litres of that will be barrel aged.
We bought a couple of barrels that we cleaned and prepared for ageing beer in. The beer will age at least six months before we consider it for bottling. The plan is to buy a lot more barrels, not all of them will be used for long-term ageing. One or two will be used for "quick" barrel aged Saisons. Small-scale, experimental brews to have fun with.
If you wish to keep up to date with our adventure in fermentation we highly recommend Instagram which is our main social media channel.