Drink wildly different

wildWe now have a fridge full of exciting beers from The Wild Beer Co in Somerset.
Wild Beer. Wild Yeast. Wild Hops. Wild Ingredients. Wild Ideas. Wild Ambitions.
If you fancy trying a sour beer, a saison, a geuze or something wildly different…

All £3.00 a 330ml bottle. Which isn’t cheap, but they are rather special.

Sleeping Lemons 3.6% – L’hamd Marakad, the Moroccan for preserved lemon, literally translates as Sleeping Lemons. Wild preserved lemons in salt and lemon juice throughout last winter, ready to brew this refreshing, zesty special. Gose, is a traditional German-style sour wheat beer, usually brewed with coriander and salt. Once nearly extinct, this very refreshing style is making a comeback and we thought it would provide the perfect backbone to this wonderfully complex summer beer.
Wild Goose Chase 4.5% – The “all-day” wild beer, tart and fruity, but well-hopped and drinkable. We have been chasing this beer since we started the brewery and love this combination. Juicy, tart gooseberries and our own culture of wild yeast from local orchards give this a gentle acidity. Whilst a generous “dry-hop” of complementary hops enhance the fruitiness and give a light but moreish bitterness.
Somerset Wild 5% – A beer with the acidity levels of a white wine or farmhouse cider, with a depth, complexity and refreshing drinkability to it that makes it a wonderful beer to pair with food.
Fresh 5.5% – pale ale, made with northern and southern hemisphere hops. Created with a passion for flavour and a lust for hops — this is a frisky, fragrant pale ale. Whilst consistency is (rightly) the benchmark of most beers, we’ve gone Wild and thrown away the rulebook on this one. Every six months Wild source some of the most interesting hops from the northern and southern hemispheres, which means two hop harvests and two excitingly different hop profiles.
Epic Saison 5% – This Farmhouse Ale is a transcontinental fusion of Belgium’s eclectic beer culture and the feisty Sorachi Ace hops of North America.

Delayed and coming tomorrow we have:

Sourdough 3.6% – Loosely based on a Berliner Weisse style – a historical Sour beer style from Northern Germany, but with a Wild Beer slant to it. Using Hobbs House Bakery’s 58 year old sourdough culture and a little brettanomyces and put the beer straight into oak barrels for its primary fermentation. It has been slowly fermenting, maturing and souring for 4 months in the barrels and will continue to evolve and develop in the bottle.


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