Somerset Wild
Spontaneously Fermenting Yeast + Pale + Sour
Our uniquely tasting sour beer inoculated with a Somerset cider yeast culture to bring an incredible freshness and complexity.
This unique blend has been barrel-aged to bring further nuances and complexities to the beer and continuously evolves one of our firm favourites!
Available in 330ml Bottle, 20l Keg
- 330 ML
- 5% ABV
- 0 IBU
- 12 PLATO
About
Our uniquely tasting sour beer inoculated with a Somerset cider yeast culture to bring an incredible freshness and complexity.
This unique blend has been barrel-aged to bring further nuances and complexities to the beer and continuously evolves one of our firm favourites!
Ingredients
Malt
Lager, Wheat
Hops
None
Yeast
Spontaneous Mixed Culture
Allergens
Malted Barley (gluten), Wheat (gluten)
Experience
Appearance
Extremely pale, bright white head
Aroma
Light appliness, hay & hedgerows
Flavours
Bright acidity, brisk carbonation, more apples
Finish
Farmhouse, apple skins
Cellaring
Drink Fresh or Age
Unique Aspect
We have harvested the yeasts that ferment such amazing local ciders to use in Somerset Wild, an homage to our local area. It's a raw beer, unboiled and unhopped so as not to inhibit any of the bugs and bacteria from the local cider orchards. The beer is then allowed to ferment anaerobically in stainless steel to promote lactic acid production.
It was initially designed as an acid beer to use solely for blending in acidity to other blends but the finished product was so good we had to share it!
This 2020 version is a blend of aged and young un-hopped raw beer. Somerset Wild uses yeast from keeved Pilton Cider and yeasts cultivated from one of our longstanding staff's orchard.
- Tastes
- Sour Beer
- Fruity Beer
Food Pairings
Matching intensities when pairing food and beer is really important. Despite Somerset Wild’s sour edge it is a delicate beer full of nuances. As such it pairs incredibly well with light fish dishes and fresh salads. We frequently use it as an ingredient especially when preparing pickles and making ceviche.