Blog

Back in early 2021, mid-pandemic, whilst we were all still wading through the depths of our on and off relationship with casual freedom, our good friend and previous collaborator, Brad Carter, got in touch with an absolutely mind-melting idea for a beer...

HERE WE GO!With lockdown in the UK slowly beginning to lift, here at Yonder we're extremely excited to be able to we...

This week we released 100 bottles of a one-off gin made with wild ale and foraged flowers. Read the story behind i...

At Yonder there are three things that really define us – our obsession with mixed fermentation, local sourced ingred...

We talk about mixed fermentation a lot at Yonder. If you follow us on social media or have ever been to one of our tasting events, you’ll have heard all about our ‘house cultures’ and ‘funky farmhouse flavours’. Increasingly, though, we’re realising not everyone knows what we mean by those terms.

I’ve been wanting to write about foraging and how we incorporate wild, local and indigenous ingredients in to our beers for some time now, and as the foraging season begins to slow down, it seems like a good time to reflect on the year and look ahead to 2019.