Bruery Tart Of Darkness Raspberry 7.1%
Tart of Darkness is a sour stout aged in oak. Brewed to resemble a stout at its foundation, the journey into tartness begins with fermentation in large oak puncheons at Bruery Terreux, where it’s treated to a special blend of souring bacteria and wild yeast cultures. Following a slow but wildly active fermentation, the beer is transferred for extended aging into a dedicated collection of used oak barrels for Tart of Darkness. This includes emptied bourbon barrels from The Bruery that previously held beers such as Black Tuesday®. This special edition was aged with raspberries, cacao nibs and vanilla beans, imparting ripe, velvety notes to our awesomely dark and roasty sour stout.
Bruery Terreux Griffon Bruxellois 5.5%
This balanced, sour brown ale was aged in oak barrels with cherries, giving it a soft, tart fruit flavor to compliment the subtle dark fruit notes and gentle tannic complexity. Its ripe nature is tempered by its calming barrel-aged character. It not just a rewarding trip for the senses... it’s a trip down memory lane.
Wild Beer Tepache 6% 750ml
Tepache is a traditional Mexican fermented drink made from the peel and the rind of pineapples, and is sweetened with piloncillo sugar, seasoned with cinnamon, and served cold. Though Tepache is fermented for several days, the wild cultures of yeast and bacteria on the pineapple skins don’t create very much alcohol and the resulting drink is enjoyed by all ages in South America. We have taken this concept and created a strictly grown up version, a spiced pineapple beer. Our Tepache is a light brown beer with a grain bill that includes traditional Mexican maize. It’s tart and funky from our own wild yeast cultures, and is spiced with cinnamon and cloves, yet finishes with a residual sweetness from pineapple and a touch of lactose. Perfect as a refreshing summer drink or as a mixer with Tequila (like any good Tepache) and excellent with Mexican food.
Wild Beer Squashed Grape 5% 750ml
Using grape must - the crushed fruits and stalks after grapes have been pressed for their juice to be made into wine - we have brought wine and beer together. We love wild yeasts and ingredients at the Wild Beer Co and frequently use locally foraged ingredients. We decided to team up with a nearby wine producer to create a beer with incredible locality and a truely wild character. Grape must is discarded as a waste product at vinyards, only the juice is kept. However, this is where all the natural, wild yeasts are and we wanted to harness these unique bugs to sour bring them to beer. We used white grapes at the beggining of the fermentation to add sourness and then red grapes in the conditioning to add extra flavour and funk. Using our proprietary Somerset yeast, captured in local cider orchards, and harnessing the wild yeasts and bacteria from English grapes, this beer’s favour is rooted in its locallity. With an assertive acidity, complex funk and bright pink colour, it’s as unusual as it is delicious and in limited numbers - so get yours fast!
Wild Beer Yadokai 13% 750ml
Wild Beer / Hanging Bat / Blackfriars / Nanban Sake Inspired Ale
wild’s somerset saison yeast barley, flaked rice, Scotish sea buckthorn, Japenese Yuzu and two types of seaweed.
Buxton Extra Porter 7.4%
Extra Porter infused with cacao nibs and El Limon Bourbon Guatemalan coffee beans that we roasted at the Has Bean Roastery.
99 Points on RateBeer.
Alesmith Orange X 5.25%
Extra Pale Ale with Orange Peel.
To Ol Tropical Rumble 4.2% 330ml
Session India Pale Ale brewed with Mango, peach & passionfruit. Enjoy our fruity acquaintance. Heaps of fruity mosaic hops paired with the best fruits we could find.
To Ol Limon Cream Ale 4.1% 330ml
Cream ale brewed with lemon balm and lemon verbena.
Wild Beer Gazillionaire 4.7% 750ml
Gazillionaire was inspired by a beautiful Swedish bun had in Edinburgh, it reminded Brett of a family recipe with cardomon and vanilla. We thought it was a great idea for a beer. White milk stout with vanilla & cardomom.
Wild Beer Sleeping Lemons Export 6% 330ml
At first we launched Sleeping Lemons, 3.6% with a tart, zingy acidity and rounded salt character, it was the perfect sunshine beer. It was our firm favourite all through the summer, however it’s not summer anymore…
Sleeping Lemons Export comes in at 6% lending a bigger, maltier body to the beer. The fuller mouthfeel and warming alcohol bring decadent flavours of lemon meringue pie to the character of this beer and the acidity is more rounded and reminiscent of lemon curd.
Made with preserved lemons, this re-release of an old favourite, now available in our 330ml bottles for you selfish people out there who feel sharing is all too much...
Wild Beer Breakfast Of Champignons 4.1% 330ml
We love all things wild and foraged at the Wild Beer Co and we are surrounded by a smorgasbord of various mushrooms in the Somerset countryside.
Fungi are at the heart of our brewery. Yeasts are micro fungi that do the hard work in making beer, we just feed them and put a roof over their microscopic heads. But it’s the amazing flavours and untameable nature of wild yeast strains that really excites us and when it came to pairing macro (mushrooms) with micro (yeasts) in a beer, it had to be The Penny Bun (aka, Porcini, or Ceps). Not just for the amazing nutty, earthy flavour, but because they are also untameable (mankind has so far been unable to cultivate them).