Wild Beer Co Modus Operandi

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Brown Ale
Bottle Size
Serving Temp
7 to 10°C
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The brewery was set up by Brett Ellis and Andrew Cooper, initially, to brew a dark beer that was both barrel-aged and used wild yeasts. The resulting beer was the style-defying Modus Operandi – quite a statement for the first beer. Since they have developed their barrel programme which requires a whole new brewing skill: the art of blending. This incredibly complex beer offers a range of berries and cherries, underpinned with a very tart hit, that is achieved by blending barrels (and yeasts) of aged old ale. Astonishing.

Brewery Info

There is no other brewery in the world making beers like the Wild Beer Company. In fact, there are very few breweries that even look like Wild Beer Company. Most are a study in stainless steel, but walking into Wild Beer’s home on a remote Somerset farm, it’s wood that dominates the scene. Dozens of barrels are stacked floor to ceiling, each with its contents scribbled on the side: Modus, Ninkasi, Sourdough (yes, a beer using sourdough yeast). Not all the beers Wild Beer make will touch the inside of a barrel, but what is clear is that they all live up to their tagline: Drink WILDLY Different.

Take Millionaire for example, a chocolate and salted caramel milk stout that is every bit as decadent as it sounds. Or how about Wild Goose Chase? A tart, sprightly beer fermented using locally-harvested wild yeast and gooseberries? Or perhaps one of our favourite beers (ever?), Sleeping Lemons, a gose (a low-ish alcohol, slightly salty German beer) brewed with lemons preserved in salt – can there be anything more refreshing? Wild Beer is indeed wildly different. And while it can be tempting to take the innovation too far, head brewer Brett Ellis remains true to the aim of making all their beers very drinkable. That’s true whether it’s Zintuki, a quirky sour ale blended from Somerset Wild, their beer fermented using yeast cultivated from a nearby orchard, along with an ale fermented with champagne yeast and some local apple juice, or the more conventional ‘Fresh’ pale ale. Wild Beer pack more flavour in to their beers than many breweries can dream of.

As Brett writes: “We love sour beers, their unrivalled complexity and nuances make them both the most exciting and engaging styles of beer to brew and to drink. The romance and the art of brewing come through in a very different way when using the extraordinary uncontrollable wild yeasts and bacteria.

“There's wild yeast and bacteria everywhere, especially here in Somerset with so many orchards nearby. When you make a happy home for them in your brewery they just show up and spontaneously ferment – and sour – a beer.”


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Complex and building
Review by
I really enjoy the flavours you get from get casking in bourbon and wine barrels, reminds me of a whiskey sour cocktail. The sourness is subtle and works nicely with the deeper flavours of the beer.
Decent oud bruin
Review by
A pleasant sweet and sour dark ale in the Flanders style. Perhaps lacking the depth of flavour and true richness of the genuine Belgian versions making it a good entry level for the sour browns. A good beer in its own right though .
Pretty good
Review by
Tangy and tart, flavours of chocolate, balsamic vinegar, cola and cherry. Goes great with fish and chips, I must say!
Move over Rodenbach!
Review by
Well, perhaps we needn't go that far - but if you are having difficulty sourcing a decent Flander's Red then this tart concoction is the next best thing. Can't wait for Wild Beer to cellar it for a few more years and blend something magnificent in the future!
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