Pastore Brewing and Blending produce fresh and aged sour and wild beers.
The fresh series looks at accessible, fun, modern takes on mix-ferm brewing, utilising Kveik and Lactobacillus co-fermentation in fruited Waterbeach Weisses, Sour IPAs and Pastry Sours.
The cellar series is built around a house (mother) culture of Brettanomyces and lactic acid bacteria. These are blended with different bases to produce an exciting range of aged wild ales, some in stainless steel and some as part of an extensive barrel program and blendery. Many of these beers are blended on fresh fruit in season.