Sour

No. Come back. Sourness is delicious...

Beers that are soured by the uncontrollable critters that are lactic bacteria and wild yeasts, inoculating our Wild beers with the help of sour fruits and barrels.

A number of different techniques are used to make our sour beers, blending, ageing, sour-mashing and inoculating. Complex and refreshing beers that dazzle the tastebuds.

Flavours

  • Citrus
  • Tannic
  • Crisp

MORE ABOUT THIS TASTE

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.

Wild Goose Chase | 4.5%

Our tart gooseberry pale ale

Shnoodlepip | 6.5%

An incredibly unusual beer made in collaboration with three brewers

Sleeping Lemons | 6%

Only in keg and only for the winter months.

SOMERSET WILD | 5%

Fermented with a locally harvested culture of yeasts and bacteria

Sourdough | 3.6%

A Wild Beer & Hobbs House Bakery collaboration.

Black & Blue | 5%

The Rainbow Project 2016

Violet Underground | 5%

The Rainbow Project 2015

Indigo Child | 8%

The Rainbow Project 2014

Blubus Maximus | 5.5%

we have added a f*** ton of Blueberries...

Rubus Maximus | 5.8%

Returning for Christmas... A Wild Beer & Beavertown collaboration.

Solera | 4.4%

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

Squashed Grape | 5%

we have brought wine and beer together!

Amuse Bouche |

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

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