SPONTANEOUSLY FERMENTING YEAST + PALE + SOUR Our uniquely tasting sour beer inoculated with a Somerset cider yeast culture to bring an incredible freshness and complexity. This unique blend has been barrel-aged to bring further nuances and complexities to the beer and continuously evolves one of our firm favourites!

2 barrels of oak aged golden sour were blended in stainless and left to rest on whole locally picked crab apples for several months. Bursting with fresh apple zinginess!

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!

Barrel aged golden sour fermented with Scottish blueberry fruit puree. Loads of blueberry, but definitely not a "smoothie" beer. Crisp, light tannins with a delicate sweetness.

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

Based on the blueberry dessert this kettle soured beer has a juicy body with a sour edge supported by a creamy sweetness from the lactose & oats. Fermented with heaps of blueberry puree as the star of the show keeping it tart, refreshing & effervescent.

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.

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!