Hinterland

Our very first bottled beer from the new Hinterland Brewery. A 5.7% Wild Apple Ale brewed in collaboration with Arizona Wilderness.

Spontaneously fermented with yeast from wild...

We used their sourdough in the mash and fermented using Coombeshead sourdough culture mixed with...

This Saison combines our native micro-flora captured using our mobile coolship and our house strain of saison yeast. Using time honoured techniques of allowing the wort to cool...

The second release from one of our three foudres comes from foudre No.1.
A rustic farmhouse saison aged for 10 months in foudre. Fermented with brettanomyces and wild yeast.

The first release from one of our three foudres comes from foudre No.2.
A beautifully tart, mixed-fermentation sour, aged for 9 months then finished with herbs from our farm;...

5.0% abv - 330ml - Home-grown malted barley & hops were used to make wort that was fermented by our mixed culture in 2 oak barrels. Local, wild pineapple weed...

Brewed as part of the Radius Project 2019, this Elderberry Saison is a blend of three different spontaneous and mixed fermentation barrel-aged beers with Burning Sky's unique yeast strains. Further...

6.5% abv - 375ml An oak filled puncheon with 16 month old Foeder Wild Ale & added 200g per litre of local Blueberries. The fruit was macerated for a further...

9.1% abv - 375ml
Mixed fermentation farmhouse ale with foraged Scottish brambles.
Imperial golden sour ale re-fermented with a mixed culture, aged for 12 months and conditioned on foraged Glen...

5.6% abv - Water from the farm bore hole flows through the Mendip Hills. The grain is sourced locally from Warminster Maltings and Fermented with the house saison cultures of...

4.8% abv - 375ml
A complex saison, set to evolve in bottle. Hints of honey
subtly compliment the heather, showcasing these truly
Scottish ingredients.

6.0% abv - 330ml
Amber ale fermented with a mixture of house yeast taken form wild yeast captured in open fermentation and yeast taken from Epping Forrest mushrooms. Bittered with...

7% - Red and dark fruit, slight woody touch with moderate funkyness. Spontaneously fermented and aged in old wine barrels. Selected barrels of different years are blended with farm fresh...