Fermhouse Pale by Yonder Brewing and Blending
Farmhouse Pale Ale
Norwegian farmhouse yeast and mixed cultures make for a clean, yet tart base, which grows in complexity as it ages. Hops from the UK and Europe strike a balance between herbal and the fruity notes.Read the story
The live tasting of this beer was on 5th September 2019 #BeerBods
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Jasper Tupman and Stuart Winstone became friends whilst working at Wild Beer Co in Somerset. They had both been there since the start and seen it grow from a small farmhouse brewery to the internationally successful brewery it is today.
It was also at Wild Beer that they both began to discover a love for foraged ingredients, mixed culture yeasts, and hands-on brewing, so much so that in 2018 the pair decided to go it alone, focussing solely on crafting beers with wild ingredients which are inspired by the area surrounding the brewery.
Foraging is a real passion of Stuart’s and that’s the inspiration for many of Yonder’s beers, as Jasper explains;
“The brewery is situated in the Mendip Hills, an area of outstanding natural beauty about 45 minutes drive from Bristol. This location in Somerset means that we’re only ever 40 minutes away from the coast, marshland or woodland where the forage changes dramatically in each area and there is a rich farming industry all around with fruit growers, arable and dairy farming”.
If you wander into their small farmhouse brewery you’ll be greeted by Taco the terrier and a bunch of brewing equipment assembled and plumbed in by Jasper and Stu’s fair hands. With no outside investment to help, it has been put together on a shoestring, with even the labels being designed by Stu. The beers and the branding seem to benefit from no outside interference.
As well as using interesting foraged ingredients, Yonder specialises in fermentation. Many of their beers use mixed cultures of yeast and bacteria and this week’s beer, their house pale ale, is a great showcase of that.
“The beer is fermented primarily with a blend of kveik strains (Norweigan farmhouse brewing yeast) and is blended with house Lacto cultures to give a gentle acidity. This, alongside the herbal and fruitiness of the more traditional English & European hops, creates a very balanced and drinkable pale ale, with a Yonder twist.”
“It was always the intention to open up the brewery to visitors and by Easter 2019, we were finally able to do this. From that point on we’ve been opening up on a monthly basis and pouring beers amongst the tanks and barrels for the local community and people from further afield.”
Dave Williams left a Head Brewer position at Dawkins Ales in Bristol in July to help Stuart meet the demands for Yonder and only a month later the trio celebrated the brewery’s first birthday.
“The short term plans are to keep making the beers that we love to make and share and continue to spread the word. Hopefully, someone drinking Fermhouse now will be interested in discovering more of our one-off and seasonal products. Some of these won't be repeated and are produced in very small quantities. There may be an opportunity to grow our production from our current 6bbl kit in the future, but at the moment it works for us and we don't want to push and grow inorganically”.