Brewing:

This sour wheat beer is made with organic whole grains - barley, wheat and oats. Seaweed was added following the boil for seasoning and texture, and then the unhopped wort was soured with lactobacillus before leaving the batch to ferment. It spent a month conditioning in tank following fermentation, then another three months conditioning in can before it was ready to release.

Ingredients:

Water: Borehole

Malt: Organic floor-malted barley, wheat & oats

Hops: None

Yeast: House blend

Souring: Pitched lactobacillus

Foraged: Bladderwrack seaweed

ABV: 4% alc./vol.

Unpasteurised, unfiltered & can-conditioned

Note about Seaweed:

“Our seaweed experiments still feel very embryonic. We have spent several years living, working and walking by the sea, cataloguing our seaweed discoveries and working out how to use different varieties in our beers and spirits. However, the universe of seaweed seems so unfathomably large, that very happily we know this means many more years of guddling about on the rocks with a bucket in our hands and the sun on our backs. Here in the East Neuk, there are several sorts of seaweed that proliferate. One of those is bladderwrack, which is the one we've chosen for this beer In our experience, bladderwrack adds lovely minerality to drinks without ever turning fishy, like some other common varieties.”