A festive fruit sour showcasing the classic pairing of juniper and sloe berries. A whirlpool addition of juniper imparts a gentle botanical aroma and pairs perfectly with the soft, fruity plumbiness of the sloe juice. A simple malt base of Maris Otter and wheat allow the berries shine through, whilst a fresh acidity balances the sweetness, leading to a bright, fresh finish.

Inspired by classic Weissbiers and Belgian Wits, the background yeast character comes from the Munich Wheat yeast strain and the real raspberry puree added during fermentation imparts beautiful fresh fruit notes and gives a delicate pink hue to this hazy "white" beer. It's a real thirst quencher.

A cognac barrel aged dark sour. Rich cognac and chocolate, acidic, oaky and vinous.

Lush is a kettle sour, jam packed with copious amounts of raspberries and limes. A rich berry pink explosion rounded off with the sour tang of refreshing lime. Pucker up!

This next instalment in our Assemblage Oenobeer series is 'The Cold Bay', a Sauvignon Blanc Sour beer. We have used coriander seed and sea salt to give a citrus bite and saline tang to the finish, reminiscent of a traditional Gose beer. This blends into a delightfully tart, clean wine finish with top notes of zesty key lime and preserved lemons.

Inspired by aromatic white wines from the Alsace, The Jester & Lychee Sour brings together the tropical fruit and spicy aroma of Jester hops, with the floral, sweet perfumed notes of lychee. A light malt base and bright acidity keep the beer fresh and lively, and a clean American Ale yeast allows for all the fruity flavours to shine through.

In 2019 we brewed a rye-heavy wort which we put into an oak butt to ferment with our own mixed culture. After several months, it finished fermentation with a good amount of sugar remaining. This sweet, slightly spicy, sour beer needed something special added that would contrast the sweetness. Similar to our Blueberry Sour, we decided to experiment with Blackcurrant puree to bring big, mouth puckeringly dry tannins & a bit of bitterness to balance it out.

The IPAs of yesteryear were brewed strong, bitter & hoppy in order to withstand travelling long distances/ageing - a vast difference to what we generally accept IPAs to be today. We wanted to make something that bridges that gap & brewed a barrel aged, mixed fermented beer, generously hopped with Nelson Sauvin & Amarillo hops. The resulting beer is fruity and funky with a hop character that will continue to develop over time.

LIME & TROPICAL FRUITS A punchy tropical sour with lots of fresh lime zest to the fore, backed up with tropical fruits, fresh, zingly and clean. Sucker Punch’s bright pink colour comes from cranberries and boasts a big tropical skittles-like aroma.

OLD ALE + OAK-AGED FOR 90 DAYS + WILD YEAST This is the beer that started the brewery, a Wild beer, an untamed beast that thrives on the unpredictability of wild yeast and the subtlety and complexity of maturation in oak.

SOURDOUGH CULTURE + OAK BARREL FERMENTATION Beer and Bread have been showing off the magic of yeast for thousands of years, we decided to combine them using a 60 year old sourdough yeast!

PRESERVED LEMONS + SALT = REFRESHING GOSE A refreshing summer gose made with preserved lemons, deliciously lemony, salty and refreshingly good.

BLENDING + SOUR + NINKASI Ninkasi has long been a favourite at Wild Beer due to its versitility of flavours that work so beautifully with food. We wanted to take this further by bringing in some acidity to balance with the rich saison character and so we blended in our infamous sour beer 'Somerset Wild'. The result was divine!

BARREL-AGED + CHERRIES + SPECIAL EDITION 2020 To go “Beyond Modus” for this year we have added in barrels of sour cherry beer. Our favourite character of Modus Operandi is the beautiful notes of cherry pie, we thought amplifying this flavour would be a fun direction to take this year’s project.

PINEAPPLE + SPICES + WILD YEASTS

PRESERVED LEMONS + SALT = REFRESHING GOSE A refreshing summer gose made with preserved lemons, deliciously lemony, salty and refreshingly good.

Golden Blended Barrel Aged Wild Ale. Gold Blend #30 is a blend of six barrels of golden sour - Between 10-13 months

50/50 Blended Golden Barrel Aged Wild Ale 50/50 is a blend of barrel aged Gold with fresh Gold that has just completed primary fermentation. The Fresh gold is added to a blend of 19 month old Gold & 18 month old Gold

?Light Becomes Her Apricot is a barrel aged, sour golden beer with a hint of apricot sweetness, for the perfect balance of flavour. We brew a rich golden ale and then put it in our foeder (a big oak barrel) to ferment and mature over 6 months. Our Foudre has unique, live cultures in the wood that help the beer to sour and the flavours to develop over time, making every batch unique. Once the live cultures have got to work creating a lovely sour beer, we add the ripe apricots and leave to mature. Those apricots share their sweet ripe flavours with the beer and Light Becomes Her is born.

Wild Ale aged in Bourbon barrels with fresh cherries and house yeast