We have harvested the yeasts that ferment such amazing local ciders to use in Somerset Wild, a homage to our local area. It's a raw beer, unboiled and unhopped so as not to inhibit any of the bugs and bacteria from the local cider orchards. The beer is then allowed to ferment anaerobically in stainless steel to promote lactic acid production.
It was initially designed as an acid beer to use solely for blending in acidity to other blends but the finished product was so good we had to share it!
This 2020 version is a blend of aged and young un-hopped raw beer. Somerset Wild uses yeast from keeved Pilton Cider and yeasts cultivated from one of our longstanding staff's orchard.