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Salt Horse Beer Shop & Bar
57-61 Blackfriars St, EH1 1NB Edinburgh, United Kingdom
The wild nature of wild beer Co is seen in the use of alternative fermentations, unorthodox yeasts, seasonally-foraged ingredients and the use of esoteric and exotic produce from far and wide.
Set against the backdrop of the Somerset countryside, they are a true farmhouse brewery.
We'll be pouring 10 if Wild Beer's funkiest beverages on draught. The list for the night is:
The Blend (Summer 17)- 4.7%
'Inspired by Belgian Gueuze-style beers, we have blended together carefully selected sour beers from our barrel library'
Beyond Modus- 7.3%
Modus Operandi- 7%
'This is the beer that started the brewery, a Wild beer, an untamed beast that thrives on the unpredictability of wild yeast and the subtlety and complexity of maturation in oak'
BrettBrett IPA- 8.4%
'We brewed BrettBrett 100% with Brettanomyces yeast strains. This wild fermentation means that it is super dry and will age gracefully with huge hop character development'
'The exploration of yeast strains and the different results we can achieve are beautifully exemplified in Evolver, an Indian Pale Ale with a difference. 100% fermented with Brettanomyces. This beer takes 6 weeks to make, and has a generous amount of dry-hops to finish it off beautifully'
'Feautring freshly ground coffee, cocao nibs, and Madagascan Vanilla pods'
'Sweet and salty collide in this rich, balanced and smooth dessert stout'
Breakfast of Champignons- 4.1%
'We love all things wild and foraged at the Wild Beer Co and we are surrounded by a smorgasbord of various mushrooms in the Somerset countryside'
Beyond Modus 5- 6.2%
'This beer started life as an English Old Ale, which is aged in Red Wine and Bourbon barrels and blended together to become 'Modus Operandi'. To go «Beyond» we have put an exceptional blend of Modus Operandi into a mixture of some very special and unique barrels from our barrel library!'
' Our first collaboration with Italy's infamous Loverbeer. We set out to create a beer inspired by a Rosé wine and fruiting it with hundreds of kilo's of fresh cherries'