Winter Beer Launch 2016
The turn into winter is always punctuated by bonfire night for the Wild Beer company, the night suddenly seem darker, days are crisper with the sun lower in the sky and there is a constant whiff of bonfire smoke and early frost in the air.
To enjoy the seasonality and launch of these 6 beers we are hosting a Winter Beer Dinner of 5 courses in our very own Wild Beer at Jessop House in Cheltenham on the 24th of November.
There will also be a full tap takeover at both Jessop House and Wapping Wharf (in Bristol) including our newest releases bellow:
BrettBrett Double IPA
The annual return of BrettBrett was heralded by #BrettBrettFest, launching simultaneously in 12 of our favourite bars across the UK. Hopped to the extreme with a blend southern hemisphere varieties - it is a massive tropical double IPA 100% fermented with Brettanomyces. Amazing when fresh, spectacular if you can bring yourself to age it!
Smoke ’n’ Barrels - Autumn
Third edition of our smoked beer range bringing the taste of Somerset Autumn to your beer glass. Brewed with crystal malt, apple juice, cider yeast and smoked with apple wood it evokes the nostalgic taste of a toffee apple by a bonfire.
Of the Sea
One of our most anticipated beers of the year. After ceremoniously boiling lobsters in the kettle, we used the flesh to make lobster rolls with for a team lunch before roasting the shells and adding back in for their minerality. They were joined by cockles, sea weed, star anise and saffron to emulate the flavours of a lobster bisque.
An annual release to coincide with the local, forage-able, fruit harvest. Last years fruit included rosehips, damsons, mulberries, plums, blackberries and sloes. These are added to red wine barrels with a sour red ale to mature for one year before we package. We have now refilled the barrels with this seasons fruit for next year.
Beyond Modus III
Our epitome of barrel-ageing and blending; a blend of sour red ale (Modus Operandi) aged in new burgundy wine barrels and virgin oak before being blended into our first Californian red wine foudre for further complexity and development. The final blend includes 3 barrels of aged barley-wine, providing final depth and richness to the beer.
This is our chocolate, vanilla and coffee imperial stout, Wildebeest, brewed last year to slowly mature in first fill red wine barrels until now. Brimming full of dark chocolate and port aromatics, some alcohol heat and a palate-lifting, gentle acidity lighten the body for an extremely enjoyable drinking experience.