Sour Beer

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.

Our core sour beer. A clean kettle sour, dry hopped with Citra. Crisp, tart and extremely refreshing.

This blackcurrant sour is the perfect combination of tangy and tart. Refreshingly sour, getting you into the vibe for Ribes. Other blackcurrant drinks are available, but this will be the only one to give you those good time ribes.

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.

Inspired by the 'recording studio as instrument' concept, this beer utilises our brewhouse in different ways to build the composition of the beer. We're simultaneously cold-steeping and kettle souring, before blending everything back together in harmony. The result is rich in flavour with incredible drinkability.

TRIPLE-FRUITED MELBA SOUR Brewed with our house cultures of yeast and souring bacteria, Who is Nellie? is a thick smoothie-like beer, brewed with wheat and oats and featuring 360 grams per litre of fruit. Peach, apricot and a hint of raspberry dominate the flavour finished with a sweetness from a touch of vanilla

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

A An oud bruin style ale, fermented with our mother culture of wild yeasts and microbes, aged in stainless steel before transferring to a calvados barrel for three months ahead of bottling.

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.

Drink your fruits. Don’t forget your Peach & Guava. Call and they'll come to you, as this sour zapper of a juice. Peaches en Reguavia dream of responding to you.

Fruited Sour IPA w/ Peach, Passionfruit, Vanilla & El Dorado Blender will be a focus on the mix of styles, additions and barrels. This iteration welcomes peach, passionfruit, vanilla and El Dorado hops. A vibrant colour and aroma lead into a full body and a silky mouthfeel, drenched in juicy, tart stone fruit flavours and a soft sweetness from the vanilla. If you're looking for a solero party in your mouth, you're in the right place.

Our Preserva series of sour fruit Goses take inspiration from traditional preserves, from the use of salt and coriander seed to live lactic fermentation and fruit selection. The first in this series is inspired by marmalade with the additions of orange zest and juice.

Soft crisp with a slightly dry finish. This Gose style sour is given the jungle treatment with additions of mango.

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.