野生酵母酒廠通常不釀造世濤（Stout）。這是因為野生酵母的發酵過程極其強勢，幾乎無法保留其所需的那種渾厚飽滿的口。但偶爾，我們會釀造「深色賽松」（Dark Saison），那是完全不同的靈魂：乾爽、濃郁、優雅，且通常帶著不低的酒感，是適合在深夜靜心沉思時啜飲的佳釀。
自從品嚐過比利時 Fantôme 酒廠釀造的冬季香料賽松後，我就深深為之著迷。在還是自釀玩家的時期，我花了數年研發這類結合野生酵母、深色麥芽、乳酸菌與香料的深色賽松配方。而這款酒，正是該配方的首次商業化生產，我們特別選用了在地金桔來取代傳統的橘皮。
這款酒的麥芽基底有些近似帝國世濤，使用了三種烘焙麥芽、兩種深色焦糖麥芽，以及大量的燕麥與裸麥，並加入了一些台灣在地黑糖糖蜜。在經歷了約四個月的酵母與細菌野生發酵後，我們再次加入金桔與少許肉豆蔻等香料進行二次發酵。這一切最終完美交織，展現出乾燥果乾、柑橘皮與皮革般的野菌氣息。身為我們目前酒精濃度最高的作品，請務必慢慢品味！
感謝您的支持，希望您會喜歡。
Wild breweries don’t usually make stouts. This is because wild yeast ferments so aggressively that it is almost impossible to use it to make beers with the full-bodied mouthfeel that stouts require. But occasionally they make dark saisons, which are an entirely different thing. Dry, rich, elegant and usually pretty boozy, they are a drink for late-night contemplation.
I became fascinated with them after trying some of the spiced winter saisons made by Brasserie Fantome in Belgium. As a homebrewer I spent years developing dark saison recipes using wild yeast, dark malts, lactic bacteria and spices. This is one such recipe, made commercially for the first time and using kumquats in place of orange peel.
The base malt bill looks a bit like an imperial stout, with three different kinds of roasted malts, two dark roasted caramel malts, heaps of oats and rye, and some Taiwan molasses. After about four months of wild fermentation with yeast and bacteria, we re-fermented it on locally grown kumquats and a light touch of Christmas spices. It all comes together into an aromatic marriage of dried fruit, orange peel and leathery funk. At 9.5% abv, it is by far our strongest beer yet, so take it easy!
Thanks for your support and we hope you enjoy it.
在恐龍出現前的數億年，酵母菌就已經開始將植物的糖分發酵成風味物質、酒精與二氧化碳了。那時候沒有人類能懂得欣賞這一切，而酵母菌也根本不在乎！即便哪天人類消失了，它們依然會在那裡自得其樂。現代的微生物，其實是這段長達 35 到 40 億年、從未中斷過的細胞分裂史的一環。現代科學界有一個有趣的「醉猴假說」（Drunken Monkey Hypothesis），認為人類之所以演化出耐受（甚至喜愛）酒精的能力，是因為發酵現象在成熟果實中本就自然存在。所以，乾杯吧！各位「醉猴」們。
在開始嘗試採集宜蘭空氣中的野生酵母來釀酒之前，我從未深思過這些事。當我從宜蘭不同地點帶回一模一樣的誘捕裝置，卻在發酵完成後嚐到截然不同的風味與香氣時，那個肉眼看不見的微生物世界，瞬間變得無比真實——那感覺就像是一片生意盎然的叢林。
我們將這款酒命名為「Timeless 拾光」，以此向那些微小而古老的隱形王國致敬。這是一款「野生酵母金色艾爾」（Wild Golden Ale），採用我們的家釀菌種發酵，歷經六個月的陳放，並在裝桶前使用薩茲啤酒花（Saaz）進行乾投。讓我們驚訝的是，雖然這款酒只使用了和一般拉格啤酒相同的四種基本原料、完全沒加任何水果，卻散發出濃郁的核果類（桃、李）香氣。
飲用建議： 我們建議您慢慢品嚐，讓酒液在杯中稍微回溫。當溫度升至 10°C 以上時，香氣會開始變得更加奔放。
目前這款酒僅以生啤桶（Keg）的形式供應給支持我們的好友酒吧。未來我們計畫推出瓶裝版，讓大家可以在家中自行陳年收藏。
English version is in comment
關於這款酒：從頭城山野到酒杯裡的「偏愛」
這場關於「偏愛」的釀造實驗。
故事要從 2018 年的那個冬日說起。那時的我，穿梭在宜蘭頭城那些被雲霧與海風包裹的角落，試圖捕捉空氣中看不見的靈魂——野生酵母。長話短說：我捨棄了那些風味不如預期的「小野獸」，僅留下了特質最符合我們想像的菌種。經過數年在宜蘭冬日的野菌採集與自發性發酵實驗，我終於建立了一套穩定且友善的自家菌種庫（House Culture），我也親暱地稱呼這群酵母為 “The Cool Kids”。
八年過去了，「偏愛」這群酵母已成為黒砂啤酒（Heisha）釀造靈魂的基石。現在，我們更將這群本土酵母與幾款我最喜愛的蘭比克（Lambic）比利時野菌結合，讓風味演化出更深邃、更迷人的「野趣」（Funk）。
第一款商業發酵陳放作品
雖然我們幾乎所有的啤酒都會使用這套自家菌種，但通常桶裝啤酒（Kegs）較快的周轉期，不足以讓野菌發展出自然酒愛好者所迷戀的那種層次感。因此，我們特別撥出了幾個發酵槽專門進行陳放，而這款酒，就是我們首款正式推出的陳放系列作品（另一款名為 ”Timeless“ 的作品也即將問世）。
未來，我們計畫將這些陳放作品以 750ml 香檳瓶塞裝瓶，讓大家能在居家窖藏。但在那之前，這款「偏愛」僅能在支持我們的精釀酒吧中，以生啤（On-tap）的形式與大家見面。
風味特徵
這是一款色澤極淺、呈稻稈金黃色的賽松（Saison）。我們以皮爾森麥芽為基底，並加入了高比例的小麥、裸麥與燕麥。為了增添香氣與層次，我們冷泡了經典的歐系貴族啤酒花（Hallertau Hersbrucker），賦予其檸檬與草本的芬芳。
這是一個簡約的配方，旨在展現貴族啤酒花與野菌發酵之間曼妙的化學反應。我們引導這款酒發展出酸度，但一如我們對酸啤的堅持——我們極力掌控乳酸菌的動向，將酸度維持在易飲且平衡的區間。最終的口感一如大多數野菌啤酒，乾爽俐落（Dry finish）。
我們希望你會喜歡這款作品，至於具體的風味描述，就留給偏愛這款酒的你來定義。
The Cool Kids
A wild and sour saison
ABV 6.5%
Ben typing here:
The Cool Kids is a brewing project stretching back to winter 2018 when I started collecting wild yeast from beautiful places surrounding Toucheng, Yilan. To cut a long story short, I discarded the wild beasties that produced flavours I didn’t like, and kept the “good” ones. Years of collecting yeasts and brewing spontaneously-fermented beers in Yilan in winter ultimately allowed me to build up a house culture of native and reliably friendly wild yeast, which came to be known affectionately as the Cool Kids. Eight years on, the Cool Kids are now the basis of our house culture at Heisha, although we currently typically combine them with some cool Belgian kids cultured from our favourite bottles of lambic so that we get a deeper funk.
Almost all of our beers are fermented fully or partially with our house culture, however the relatively fast brewing turnaround of kegged beers doesn’t give them enough time to develop the “funky” flavours loved by drinkers of wild beer and natural wine. So we’ve set aside several fermenters dedicated to aged beers and this is the FIRST ONE we have released commercially (another, called Timeless, is coming very shortly).
Continued in comments section…
Riwaka 是世界上最獨特且有趣的啤酒花之一。它產自紐西蘭，人們常以「甜美果香」、「柑橘」甚至「柴油味」來形容其香氣。對我們而言，它聞起來、喝起來就是獨一無二的 Riwaka；一旦你認識了它，就能輕易辨識。Riwaka 是一款評價兩極的啤酒花，有些人對它避之唯恐不及，我們真為他們感到遺憾，因為它簡直太棒了。同時，由於產量稀少、種植困難且市場需求極大，它也是市面上最昂貴的啤酒花之一。
我們非常幸運，能從紐西蘭的 Freestyle Hops 取得 2025 年新鮮採收的 Riwaka，並搭配了 Subzero Riwaka hop kief（啤酒花精華）。我們在混菌發酵賽松（mixed-ferm saison）的釀造後期加入這些啤酒花，創造出這款香氣爆表，同時保有「黒砂啤酒」（Heisha）經典的柔和酸度與乾爽收尾的啤酒。至於具體的風味細節，就留給各位親自品味與詮釋。
今年宜蘭的冬天又濕又冷，海上的風暴捲起陣陣巨浪。我們將這款酒命名為「Storm Surfer」，向那些在浪區外奮力划水、接受大自然洗禮並感受生命躍動的衝浪男女致敬。希望這款酒也能讓你感受到生命的活力。
A wild saison with Riwaka hops
Riwaka is one of the most unique and interesting hops in the world. Grown in New Zealand, people use terms like “sweet fruit,” “citrus” and “diesel” to describe its aroma. We just think it smells and tastes like Riwaka, and once you get to know it, it’s easy to pick. Riwaka can be a polarising hop, and some people hate it. We pity them. It’s incredible. It’s also one of the most expensive hops because it has small yields, is troublesome to grow and there is huge demand.
Lucky for us, we were able to get our hands on some fresh 2025 Riwaka from Freestyle hops in New Zealand, along with some Subzero Riwaka hop kief. We added it late to a mixed-ferm saison to make a beer with a popping aroma along with Heisha’s classic gentle acidity and dry finish. We will leave the specific Riwaka flavour descriptions up to you.
It has been a rainy and cold winter in Yilan this year with ocean storms generating big waves, so we named this beer Storm Surfer with a nod to the boys and girls paddling beyond the break to get slapped around by nature and feel alive. We hope this beer helps you feel alive.
這款啤酒，我們挑戰了「啤酒只能是酸的或苦的，但不能兩者兼具」的傳統觀念。酸與苦其實可以完美融合（例如，喜歡葡萄柚的人一定能理解），前提是兩者都不能過於強烈，以免造成不悅的衝突。
入口時，百香果、柑橘和草本的酸味會給你一個直接的衝擊。結尾則是乾爽俐落，帶有持久不散的苦味。
使用了大量的小麥和燕麥，接著，投入了大量的啤酒花，以冷泡的方式 將苦度提升到約 20 IBU (這對於酸啤酒來說已經算相當高的苦度)。隨後在發酵槽中加入了大量的 Nelson Sauvin 和 Citra 進行乾投 (Dry Hopping)。
最後，採用了混合發酵 (Mixed Fermentation)，包含了乳酸菌（Lactic Bacteria）、酵母菌（Saccharomyces）和布雷特酵母（Brettanomyces），使這款啤酒呈現出果味濃郁、酸爽、且乾爽的特色。
For this beer we challenged the notion that a beer should be sour or bitter but it cannot be both. Sour and bitter can go nicely together (grapefruit for example) as long as neither is too strong to make the clash unpleasant. Punch hits upfront with a sour slap of passionfruit, tangerine and cannabis, and ends dry with a lingering bitterness.
We started with a classic hazy malt bill that was heavy on wheat and oat malt, and added a little darker malt to nudge it towards pale ale (APA) territory. Then we hopped the bejeezus out of it, with lower temperature whirlpool hopping taking it to about 20IBUs which is pretty high for a sour beer, followed by loads of dry hopping in the fermenter with Nelson Sauvin and Citra. Mixed fermentation (including lactic bacteria, saccaromyces and brettanomyces) left the beer fruity, sour and dry.
我想藉此機會特別感謝 @uglyhalfbeer ，不僅因為他們舉辦了如此精彩的周末活動，更因為他們在與我們和 @flowbrewing.beer 合作釀造週年紀念啤酒的過程中所展現出的真誠。
在我們想釀造的啤酒類型和配方進行了長時間的討論之後，首席釀酒師 Mark 冒著颱風遠道而來宜蘭與我一起釀造啤酒（我是 Heisha 的釀酒師 Ben，正在打字！）。他帶來了一大箱新鮮的 2025 年 Nelson 啤酒花，並且欣然承擔了最繁重的工作，例如從糖化罐裡剷出穀物和拖地！
經過六週的發酵，讓野生酵母充分發揮作用後，Ugly Half 團隊的六位成員再次乘坐小巴前來，待了一整個下午，深入了解我們的釀酒廠和理念，探討風味特徵，為啤酒命名，並協助我們完成其他任何需要做的事情。
在此，我衷心感謝 Ugly Half 團隊的真誠、時間和經驗。很難找到比他們更友善的一群人，而正是這種開放合作的精神（以及一路上的樂趣！）讓我愛上了精釀啤酒這個行業。
I wanted to take a moment to give some cred to @uglyhalfbeer not just for hosting such a fun weekend event, but for the sincerity they brought to the collaborative process behind the beers they released on their anniversary with us and @flowbrewing.beer
After lengthy discussions about what kind of beer we wanted to make and the recipe it would involve, head brewer Mark travelled all the way to Yilan during a typhoon to brew the beer with me (this is Heisha brewer Ben typing this!). He brought over with him a big box of fresh 2025 Nelson hops, and eagerly took on the worst jobs such as shovelling grains out of the mash tun and mopping the floor!
Then after six weeks in the fermenter to give the wild yeast some time to express, no less than six members of the Ugly Half team made the trip again in a mini bus, and stayed for an entire afternoon to understand our brewery and philosophy, discuss flavour notes, decide a name for the beer and to help us with anything else we needed done.
So this is a sincere thank you to the team for contributing so much sincerity, time and experience. It would be hard to find a nicer bunch of people, and it is this spirit of openness and collaboration (and a commitment to having fun along the way!) that got me into craft beer in the first place.
柏林酸白啤酒 (Berliner Weisse) 具有酸、起泡性佳且乾爽的特點，近年來在精釀啤酒界中重新流行。然而，野生菌株版本仍難尋覓。這是個遺憾，因為原始的柏林酸白啤酒屬於低酒精、混合發酵的酒款，其中便含有布雷特酵母以及酸化細菌。
為致敬這項傳統，我們使用在地野生微生物的混合菌株釀造了一款酸小麥艾爾。接著，我們在酒中加入了約 50 公斤來自頭城附近農場新鮮採收的當季黃金芭樂進行二次發酵。成果是一款乾爽、芬芳的啤酒，帶有輕盈的酸度與細緻的野生酵母特性。
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Sour, effervescent and dry, the Berliner Weisse has undergone a revival in recent years in the craft beer world. However wild versions are still hard to find. This is a shame, because the original Berliner Weisse were lower-alcohol, mixed-fermented beers containing brettanomyces as well as souring bacteria.
In a nod to this tradition, we used our mixed culture of local wild microbes to brew a sour wheat ale. Then we re-fermented the beer on about 50kg of freshly harvested seasonal yellow guavas from a nearby farm in Toucheng. The result is a dry, fragrant beer with light acidity and subtle wild yeast character.
Artwork @yomi.tw
我們非常幸運地從員山的一處農場，採收到香水檸檬（香水檸檬）。香水檸檬在市面上並不常見，但在台灣鄉間的許多庭院中卻能覓得蹤影。它們外形修長，果皮極其芬芳，因此得名「香水檸檬」。我們認為這是釀造一款獨特農場艾爾的絕佳機會！
我們使用乳酸菌、酵母和布雷特酵母釀製了一款酸啤酒，隨後將粗切的檸檬直接加入發酵槽。僅兩週後，檸檬果實幾乎完全溶解。在將酒液與檸檬分離後，我們以經典的美系 Chinook 啤酒花進行冷泡，帶出濃郁的柑橘與松針複合香氣。這兩種明星原料巧妙地結合，成就了一款芳香且清爽的啤酒，其背景交織著檸檬皮的細微苦韻與布雷特酵母的獨特特徵。
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We were very fortunate to score a harvest of fresh Assam lemons (香水檸檬) from a farm in Yuanshan. Assam lemons are hard to find in shops, but you can often see them in peoples’ backyards throughout the Taiwan countryside. They have an elongated shape and very fragrant skin, hence their Chinese name ‘perfume lemons’. We thought this was a great opportunity to make a unique farmhouse ale!
We brewed a sour beer using lactic bacteria along with saccharomyces and brettanomyces yeasts, then added the coarsely chopped lemons directly to the fermenter. After two weeks they had almost completely dissolved! After transferring the beer off the lemons we dry hopped with old school American Chinook hops for a complementary aroma of pungent citrus and pine. These two star ingredients have come together nicely for a fragrant and refreshing beer with subtle lemon pith and brettanomyces characteristics mingling in the background.
Design: @yomi.tw
