A Wild Anniversary


Today we’re celebrating the one-year anniversary of our beloved flagship mixed fermentation beer, Wild IPA! A tasty, easy drinking, everyday IPA on one hand, yet a bit of a complex beast perfect for matching with food on the other.

The Can Design

As you may have noticed, our can designs have recently changed! Our new series of can art features yeast, hops, malts, water and wood, all things we use to impart dynamic and delicious flavours in our beer.  Opting for a bold colour palette we have created some abstract tributes to the building blocks of beer making.

Yeast is the hero when it comes to delivering layered flavour in our mixed fermentation flagship beer, Wild IPA, which now showcases a moon like image of yeast under a microscope.

The Beer

Wild IPA is brewed with speciality malts to give mouthfeel and body to the beer, the hop variety is called ‘Talus’ which gives a pink grapefruit note with hints of coconut and tropical fruit. However, the real magic comes from our 3-yeast blend, that provides a beautiful hint of acidity and work in harmony with the pink grapefruit hop notes.

All of these aspects make this a versatile partner to pair with many food styles! It cuts through the richness of meat, has an acidity and citrus flavour that works with fish, it’s hop character and bitterness pairs well with spice and coriander, while the dry moreish finish works brilliantly with fried food.

The Facts

Since the release of Wild IPA last year we've sold over 424,000 cans and bottles to trade and wholesale customers across the world. We've also sold over 14,000 cans on our website thanks to you!

Our Favourite Recipe

Earlier this year we teamed up with Chef Valentine Warner in a Berkshire wood to create some dishes that showcase British game and how well these meats can partner with beers. One of these delectable dishes was a venison bunny chow.

Venison Bunny Chow

“Well, a curry next to rice just seemed a little too obvious. So, here’s something a little different, a spicy jungle style curry, served in a loaf of bread and so typical to South Africa. Wild IPA could not be more highly recommended to enjoy alongside” - Valentine Warner


  • 1 Medium red onion finely diced
  • 1tbls of finely chopped fresh coriander
  • 1 thumb of ginger peeled and finely chopped
  • 4 cloves of garlic very finely chopped
  • 70ml ground nut oil
  • 1tsp fennel seeds
  • 1tsp nigella oil
  • 1tsp cumin seeds
  • 1 small cinnamon stick
  • 5 whole cloves
  • 10 cardamom pods
  • 10 black peppercorns
  • ½ hot red dried chilli
  • 20 fresh curry leaves
  • 1tsp turmeric
  • 1tsp mild chilli powder
  • 2tbls ghee or butter
  • 2tbls tomato puree
  • 500ml coconut water, Juice of ¼ a small lime
  • 500g of venison loin thinly sliced
  • 1 ½ tsp flaked sea salt
  • 1 round loaf of white sourdough
  • crispy onions optional


  • Take the curry off the heat.
  • Add the venison into the curry and cook until the venison is only just done. It is essential that the loin, which has no fat on it, doesn’t become tough. Taste a piece, it should be tender and giving.
  • Take a frying pan and get it very hot. Do not cook in it until sure it is hot. Test with one piece of meat. It should sizzle violently on hitting the metal.
  • Glug in the 500ml of the coconut water followed by the lime juice and start to reduce the curry sauce to just under half. It should look obviously thicker.
  • Now add the ghee or butter and when melted, follow with the chopped onions and coriander stalks. Continue to cook until the onions are a golden brown. Be patient and concentrated here. Do not rush, while again taking great care not to burn the ingredients.
  • Stir constantly for a minute or so.
  • Throw in the ground fennel seeds, nigella seeds, cumin seeds, cinnamon stick, whole cloves, cardamom pods and black peppercorns. Stir constantly while they brown, and a lovely deep toasted smell comes to the nose.
  • Before you start, make sure your ginger and garlic, onions and coriander are chopped and waiting in two separate piles to be instantly at hand when needed.
  • Preheat the oven to 180 degrees fan for the bread.
  • In a large wok heat 4tbls of ground nut oil over a medium heat. Get it very hot until it’s on the verge of beginning to smoke.
  • Add the half chilli and curry leaves. When the leaves have popped and coloured, added in the garlic and ginger. 
  • Add the turmeric and chilli powders and stir these in.
  • Stir in the tomato puree and cook until it begins to catch.
  • Warm the loaf in the oven.
  • Massage a little oil into the venison, and brown it, very quickly.
  • Add the salt and lime juice and stir in well.
  • Cut the lid off the loaf and scoop out the majority of the inside. Add in the curry and demolish with a nice cold Wild IPA.
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