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.

RASPBERRY GOSE A heavily-fruited gose, brewed with 170g of British raspberries per litre and finished with Cornish sea salt. Thick, smoothie-like body, bursting with fresh raspberry flavours.

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.

Pear, Blackberry & Ginger Pastry Sour Mrs Patterson makes a delicious Pear and Blackberry crumble, with a hint of ginger and the slightest touch of vanilla. This a pastry sour combining all of those elements and perfectly balanced in sweetness and acidity. Conference Pears and hand-picked wild blackberries? Yes, Mrs Patterson!

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.

By 2021 some folk consider beer to be totally Fubar! And that is a good thing in our opinion. Whilst we brew and respect traditional styles sometimes we like to go a little wild too. We first brewed this crazy critter many moons ago with local heroes Brewdog Leeds as the beery version of Yorkshire’s favourite confection. Our Rhubarb & Custard sour is delightfully nostalgic of the boiled sweets of youth whilst the sour base brings a tartness that will leave you refreshed and asking for another

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.