Galaxy IPA


More flavour experimentation with London Ale III yeast.  This IPA is brewed with Simcoe, Columbus and Galaxy in the boil followed by a massive Galaxy dry hop.

IN NUMBERS


Release

01.02.2019

ABV

5.9%

OG

1066

FG

1021

Tornado


Another collaboration and this time with Colwyn Bay’s new brewpub Black Cloak Brewing.  This hazy pale ale is kettle hopped with Columbus and Mosaic and dry hopped with the Aussie hop, Vic Secret.  A malt base of Extra Pale, Flaked Malted Oats and CaraMalt and fermented with London Ale III yeast.

IN NUMBERS


Release

14.12.2018

ABV

4.9%

OG

1051

FG

1013

Let us know what you think- @wildhorsebeer

Sour IPA


A collaboration for Llandudno micro pub Tapps‘ first birthday. This beer is kettle soured with WildBrew™ Sour Pitch and then hopped with Simcoe and Mosaic and Amarillo.  A malt base of Extra Pale, Flaked Malted Oats, Wheat and CaraGold and fermented with Lallemand New England yeast

IN NUMBERS


Release

02.11.2018

ABV

5.3%

OG

1053

FG

1012

Three Cs Pale Ale


Cascade, Centenial and Chinook Pale Ale experimentation in the brewhouse.

IN NUMBERS


Release

06.10.2018

ABV

5.7%

OG

1050

FG

1006

Let us know what you think- @wildhorsebeer

New England IPA Mosaic Simcoe Citra


Our hoppiest beer yet.  Kettle hopped with Simcoe, Mosaic and Centennial and dry hopped during late fermentation with Mosaic, Citra and Simcoe.  A malt base of Extra Pale, Flaked Malted Oats, Dextrin and CaraGold and fermented with Lallemand New England yeast.

IN NUMBERS


Release

25.08.2018

ABV

6.5%

OG

1059

FG

1009

Session IPA


Waimea and Motueka in the boil followed by Amarillo and Ekuanot dry hop, fermented with Lalbrew New England yeast for a soft juiciness.

IN NUMBERS


Release

04.08.2018

ABV

3.8%

OG

1039

FG

1009

Let us know what you think- @wildhorsebeer

Black IPA


Single keg for the tap takeover at Craft Taproom, Smithdown Road, Liverpool in February 2018 as well as a ‘KeyCask’ version for the tap takeover at Tapps @ 35, Llandudno in March 2018.

IN NUMBERS


Release

03.02.2018

ABV

5.8%

OG

1060

FG

1015

Vermont ESB


North American interpretation of a classic British style – first experimentation with ‘KeyCask’.

IN NUMBERS


Release

22.09.2017

ABV

5.5%

OG

1058

FG

1016

Let us know what you think- @wildhorsebeer

Pop Up Pale


There’s nothing quite like brewing for an occasion, and this low alcohol session pale ale was brewed with our series of pop-up events in April 2017 in mind. It also gave us the opportunity to try a couple of techniques aimed at producing a low-gravity, relatively full bodied and highly hopped beer. Columbus and Summer hops gave us a theoretical 35 IBUs, topped off with a combination of Cascade and Zeus dry hop.

IN NUMBERS


Release

22.04.2017

ABV

3.3%

OG

1036

FG

1012

Birthday IPA


The beer to celebrate our second birthday (31.03.17).  Our version of a New England IPA – Simcoe first wort hopped, finished with a shed load of Mosaic and Citra, fermented using Vermont Ale yeast and then dry hopped with more Citra and Mosaic. Penblwydd Hapus!

IN NUMBERS


Release

31.03.2017

ABV

5.9%

OG

1060

FG

1014

Let us know what you think- @wildhorsebeer

Lemon Drop Saison


When Chris first came to meet Dave he brought a bottle of homebrew with him – a saison. Dave and Emma liked it enough that, once they decided to offer Chris a job, they asked him to brew a version for Wild Horse. Saisons are traditional farmhouse beers from the Wallonia region of Belgium. They were originally brewed by farmers during the quiet winter months and stored until the summer, when they would be brought out to sustain groups of thirsty seasonal farm workers. In keeping with these origins, we wanted our saison to be light, refreshing and moreish. Lemon Drop hops – a new variety that we are using for the first time – provide a citrusy counterpoint to a spicy saison yeast strain, backed up by some Czech Sladek hops for added complexity.

IN NUMBERS


Release

11.03.2017

ABV

4.6%

OG

1042

FG

1006

Modern Bitter


Brewed for our 2016 Brewery Open Weekend. Chris wanted to brew a Session Bitter – Dave said OK, but let’s make it a kick ass flavour-packed Bitter! We brewed 60 litres of our modern Bitter recipe (all British malts and hops) and to make things interesting we split it into 3 x 20 litre FVs. Each was fermented with a different yeast strain – American (WLP090), English (WLP007) and Belgian Trappest (WLP500). The differences in the 3 versions surprised even us – an interesting and quite amazing experiment!

IN NUMBERS


Release

27.08.2016

ABV

3.3% to 3.5%

OG

1039

FG

1011 to 1013

Let us know what you think- @wildhorsebeer

Experimental Porter


Flavour experimentation for our 2016 Brewery Open Weekend.  We took three kegs of Dark Bay Porter from one of our 10-barrel FVs for three flavour experiments.  One was oaked with heavy toast American oak chips, another with Whisky barrel oak chips and to the third, we added vanilla.  Three surprisingly different versions of Dark Bay.

IN NUMBERS


Release

27.08.2016

ABV

5.0%

OG

1051

FG

1013