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.

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

Carrot, but not as you know it. Alongside fruit, a perfect balance of sweet and sour.

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

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!

St Florence 2020: Semillon is an Australian Wild Ale refermented with white wine grapes. It is named for Topher and his wife's first daughter and the Saint Florence was a 7th century abbess from Cartagena, Spain. The fruit for the 2020 edition is from Johnno's vineyard (planted 1908) on Tyrrell's estate outside Pokolbin, NSW. 500kg of grapes were picked from this site. Due to the smoke from bushfires this year, Tyrrell's were unable to use any of these grapes for their own wine

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.

What’s a pastry sour we hear you ask? Take the rich, doughy, velvety characteristics of a pastry beer and marry it with the tart, lip puckering sourness of a sour beer and hey presto, you’ve got yourself a balanced, sweet ‘n’ sour combination of the two. For that extra twist we’ve used Columbus hops to provide some subtle lemony, black pepper notes for a richer depth of flavour...de-lici-ous.

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.