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.

Light, fresh, salty and tart, The Gose is our interpretation of the classic Leipzig sour beer in its purest form.

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.

Glow Worm livens up a traditional German Gose with Boysenberry & Guava. Tart but not overly sour, sessionable and bursting with fruit.

3 Fonteinen ?Intens Rood? (Intense Red) is the result of macerating hand-picked whole sour cherries on lambic for at least six months, in a proportion of one kilogram of fruit per litre of lambic, and is then blended again with more lambic to obtain a minimum intensity of 450 grams of fruit per liter. The kriek lambic ferments in the bottle for at least another six months and develops into an intense wine-like fruit lambic. This bottle fermented, unfiltered and unpasteurised lambic is all-natural with no artificial juices, syrups, or sugars added. Traditional Lambic is living, cultural heritage rooted in the Zenne valley!

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.

We could all do with a slice of sunshine right now, and who better than Todd from Slim Pickens to help us out with some Floridian vibes. Our collaboration is loaded up with plenty of oats and wheat, a whopping 1,200 kg of mango purée and a generous helping of feel-good vanilla. A smooth and sour tropical treat.

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.

A dark sour, fermented with our mother culture of wild yeasts and microbes, conditioned on a blend of Ethiopian and Honduran coffee beans from The Brew Project as well as Peruvian cacao nibs. Rich coffee and dark fruits, moderate acidity, smooth cacao finish.

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.

Rich dark fruits, acidic, dry and refreshing.

Juicy watermelon, tropical guava, smooth, light acidity, dry and refreshing.

A low alcohol mixed culture Sicilian lemonade sour. Conditioned on Sicilian lemons and a small quantity of mandarin oranges and pink grapefruit.

A mixed fermentation berliner weisse style beer conditioned on mango. Fresh mango, light acidity, dry and crisp.

A mixed fermentation berliner weisse style beer conditioned on passion fruit. Massive tropical aromas, juicy acidity, dry and crisp.

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