The Yeast Project
93 CUCUMBERS AND A GARDEN FULL OF MINT
Discover our beers
Fermented with a locally harvested culture of yeasts and bacteria from the orchards that Somerset is famous for
Barrel-aged and using a variety of yeasts; a study in patience
Introducing our new everyday beer, Bibble ( Which means to drink regularly here in Somerset!)
Brettanomyces fermented IPA
A Wild Beer & Hobbs House Bakery collaboration.
A Celebration Beer, with apple juice, wild yeasts, NZ hops and champagne fermentation
Our Imperial espresso chocolate vanilla stout is a liquid lotus position
Our version of the 'West Coast' IPA - the beer that sparked a revolution
An everyday drinking beer, borne out of a Wildly different concept
A transcontinental fusion of Belgian beer and feisty American hops
Our pale ale, made with northern and southern hemisphere hops
A Fyne & Wild collaboration brew to celebrate FyneFest 2013
Apricots and a hush-hush blend of spices
This uplifting beer raises a classic British style to new heights
A beautiful stout brewed with an enormous amount of smoked malt to produce a delicious flavour reminiscent of Lapsang Souchong tea.
An incredibly unusual beer made in collaboration with three brewers
Returning for Christmas... A Wild Beer & Beavertown collaboration.
Wild Sours series including: Amuse Rhubarb, Amuse Apricot and Amuse Gooseberry These beers are inspired by the traditional Lambic beers of Belgium, with our own Wild spin on them.
Ninkasi Premier Cru + Raconteur + Whiskebeest
The Rainbow Collaboration
A study in blending.
A Chocolate and Salted Caramel Milk Stout....
A Journey Through Beer Tastes
The essential counter-balance to sweetness
Rich, complicated stouts are the perfect taste to end the night
We love the Belgian style of Saison beers and its distinct dryness
Fruit flavours in beer can be as complex as those in wine
No. Come back. Sourness is delicious...
Cleanse your palate with clean, cool and refreshing flavours
Some of the most complex flavours that deliver intense finishes
Ageing in oak barrels brings woody complexity to beers