• Issue #4

    Last month I wrote how I’d like to post on this site more frequently whilst also staying away from simply regurgitating tasting notes. As it is December, I figured a good way to put this into practice would be to try my hand at an end of year list. I’m comfortable with approaching films and…

  • Issue #3

    When I started this website a year ago I wanted to explore the culture of mixed/wild fermentation beers in the UK, and try to profile the different producers and techniques being used. I then adopted the term British wild beer to cover this topic, which I still think is the best term we have available.…

  • Issue #2

    Roughly three months back, I launched my first post trying to frame the UK’s current culture of mixed, wild, and spontaneously fermented beer producers. I have long been meaning to continue this project with a follow-up post focusing on specific producers, but I’ve been a little side tracked with wanting to revisit some of my…

  • Cyser 2024 – Recap

    Cyser – A type of mead that’s made by fermenting honey with apple juice or apples instead of water. The result is a sweet and tart drink that’s both a mead and a melomel. If I’ve learnt anything from this experiment it is that I hate the name cyser. I feel it doesn’t match the…

  • Issue #1

    I love how people romanticise their passions. But there is no exact point where mixed, wild, and spontaneously fermented beers grabbed my interest. There was no world-shaking first encounter. A friend didn’t guide me through my first sip of geuze. Instead, as I slowly learnt about beer styles, two things about lambic production stuck with…