Barrel-aged

Ageing in oak barrels brings woody complexity to beers

The woody complexity of beers like Modus Operandi, is achieved by ageing the beer in oak barrels. With each batch we sample a number of barrels to identify the flavours that blend well. 

We pick up character from the wine and bourbon that was previously in the barrel. The brettanomyces yeasts love the porous nature of the wood to develop a slightly sour cherry flavour

Flavours

  • Wood
  • Blends
  • Soured
  • Barrel

MORE ABOUT THIS TASTE

Barrel-Aged Yadokai | 13%

A barrel aged version of our sake inspired beer

Raconteur 3 Year | 9.9%

3 years soaked in our Marc de Bourgogne barrel

Breakfast Of Champignons | 4.1%

Punny Bun mushrooms and cracked black pepper

Redwood 2016 | 5.8%

Foraged fruits, wild yeasts and lots of barrels and blending.

Smoke 'n' Barrels Summer | 4%

Summer is sweet!

Shnoodlepip | 6.5%

An incredibly unusual beer made in collaboration with three brewers

Modus Operandi | 7%

Barrel-aged and using a variety of yeasts; a study in patience

Sourdough | 3.6%

A Wild Beer & Hobbs House Bakery collaboration.

Beyond Modus III | 8%

A study in blending.

Black & Blue | 5%

The Rainbow Project 2016

Violet Underground | 5%

The Rainbow Project 2015

Wineybeest | 11%

Ultra rare, we like to keep this one a bit quiet!

Solera | 4.4%

An everyday drinking beer, born out of a Wildly different concept

Barrel Trinity | 10%

Ninkasi Premier Cru + Raconteur + Whiskebeest

Amuse Bouche |

Inspired by the traditional Lambic beers of Belgium, with our own Wild sourness spin on them.

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