Acclaimed Somerset brewer The Wild Beer Co has launched Ensō, a new beer made with wasps yeast, and apricots.
This “wild ale” took “years of research” according to the head brewer at the firm, which is celebrating its tenth birthday. It joins the company’s often experimental range of beer including whisky-soured brews, salted caramel and chocolate milk stout and preserved lemon & salted gose.
A statement from The Wild Beer Co reads: “When putting together our new tenth-anniversary box we really wanted to make some unusual and unique beers to push ourselves and the perceptions of what craft beer is and can be. In the constant pursuit of exploring wild, natural yeasts and discovering their potential, an idea to make a beer from wasp’s yeast was proposed!
“This kind of project is what we are all about, so it had to be investigated. Wasps are proven to play a significant part in the preserving of wild yeast throughout the colder months, and then helping to reintroduce it back into the wild when Spring arrives.
“After much research and discussions with relevant people and entomologists, we managed to harvest a wild yeast from an abandoned wasps nest which was found on the farm next to the brewery. It has been harvested over the last five months and then finally used to produce this wonderful beer!
“Fresh apricots have also been added to bring a delicious and fresh note to the beer, and one that compliments to a sweet natural honey flavour created by the wild yeast. This is truly a one-off beer that pushes the boundaries, and defines our way of thinking – ‘discover flavour by nature’.”
The name Ensō comes from Zen Buddhism and means, according to wikipedia, “a circle that is hand-drawn in one or two uninhibited brushstrokes to express a moment when the mind is free to let the body create.” It symbolises the circle of life and the connectedness of existence.
The lead brewer at The Wild Beer Co, Russ, added: “This has been the most involved beer I have ever made, and also the most enjoyable. It has taken a number of years to research, but all worth it.”
