As well as fermenting naturally, we wanted to capture a demonstrable coastal character in our beers. Saltier styles, like Goses, felt like a good starting point (Goses were traditionally made with the addition of salt and coriander). But as keen foragers, we have also focused on incorporating many wild, foraged ingredients into our recipes. Things like sea buckthorn, fennel and seaweed, all taken from the coastline, meadows and hedgerow surrounding the brewery.
Sign in to rate this drink