A tart farmhouse beer, fermented with Yonder’s medley of mixed cultures and utilising locally grown spelt flour from Sharpham Park, to build the body
and give those bugs something to chew on.
This base beer is brewed and aged in oak barrels all year round and blended seasonally with whatever fruits and other wild ingredients are available at the time. The dregs of these blends are then reused to ferment the next instalment, ensuring that the cycle always continues.
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