Wild and Aged
This is a whole different ball game.
The beers in this range undergo a prolonged fermentation using our
unique wild ‘mother culture’. This culture started life in 2018 with the
capture of some wild yeasts in our garden in Impington, Cambridgeshire.
Over time the culture has been scaled up, and more importantly has aged
and mellowed into a fabulously complex yet highly drinkable beer in its
own right. We use it in the production of all our wild and aged beers, giving
them all the best possible start in life.
But that’s not all. To achieve the best expression of the mother culture,
these beers need time. Some we age in stainless steel, most we age in old
wine, sherry or spirit barrels. The contents of each barrel are carefully
monitored to see how they are developing and maturing. Decisions are
made on how to use each barrel. Will it be further conditioned on local
seasonal fruits? Will it be blended with the contents of another barrel, in
pursuit of a particularly felicitous flavour combination? Or will it just be
We release different wild and aged beers throughout the year. But do look
out for our summer releases of wild ales conditioned on used wine grapes
sourced from a local winery, our yearly wild ales on local rhubarb, and our
autumn and winter releases of wild ales on local strawberries, raspberries