Another wild experiment sees the merging of bread and beer in a spectacular way. Hobbs House Bakery's 58 year old Sourdough yeast strain is added, along with Brettanomyces to a Berliner Weisse base and put straight into oak to mature and develop. The result is light, sour and tart, yet mellow and rounded, with a delightful, refreshing acidity.

Wild Beer specialise in trampling over the frontiers of flavour from their tranquill setting in the heart of Somerset. Their use of barrel ageing, wild yeasts and some of the most inventive ingredients sets them apart in the burdgeoning British craft beer scene. The most impressive aspect of their experimental beers is the consistent quality and wonderful balance that they achieve with each brew and they are rightly regarded as a real gem in the world of beer.