Brewed by Wild Beer
Style: Spice/Herb/Vegetable
Shepton Mallet, England


on tap

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RATINGS: 37   MEAN: 3.2/5.0   WEIGHTED AVG: 3.18/5   SEASONAL: Special   EST. CALORIES: 210   ABV: 7%
Lobsters, cockles, seaweed, sea salt, and sea herbs. One such idea has come from our love of shellfish - how can we emulate a lobster bisque. This inspiration came about from a brewery team ‘bisque off’ to see who’s was best and extended into an idea for a beer. So we set to the task of bringing the sea to your glass. Shellfish in the form of cockles and lobsters, foraged Kombu and dulse seaweeds and sea herbs seasoned with Cornish sea salt, saffron and star anise. There is a briny hit and rich smoothness which accentuates the taste of the sea. Each brewer ceremoniously cooked a lobster in the wort to make lobster rolls for a team lunch, the shells going back into the boil. Waste not want not! To help recreate the consistency of a lobster bisque we utilized a lot of wheat in the grist giving a full body and smooth texture and frothy foam, like the sea.

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mgajdaczewa (2397) - Katowice, POLAND - MAR 2, 2018
Dużo sie tu nie dzieje. Słód, trochę ziołowości, słodyczy, nut mineralnych, może leciutka nutka słona. Goryczka niziutka, całość półpełna i generalnie bardziej po słodkiej stronie. Pijalne.

ElDesmadre (4446) - Mikołów, POLAND - FEB 20, 2018
Bottle. Salty, seaweedy sea breeze, lots of anise candy, also indeed light notes of shellfish. Sweetish, more spicy than anything else in the flavour, hence it doesn't manage to do its aroma full justice. Still a tasty experiment.

Alebarasi (188) - Dobrova, SLOVENIA - DEC 23, 2017
Pale amber color with a small, quickly dissolving white head. Medium body, soft carbonation, a lot of lacing. Fruity aroma of salt, caramel, toasted bread dough, yeast, some shellfish scents and herbs. Slightly salty taste of grains, grass, umami, bread, barley wine flavors, some licorice, citruses and bland shellfish flavors. Lobster flavors in the aftertaste. An odd one, but enjoyable.

yespr (49451) - Copenhagen O, DENMARK - DEC 8, 2017
From tap. Pours cloudy orange. Small white head. Aroma is minerals. Salty. Dry, grainy and salty. Mild estery and salty to grainy finish.

Nische (2779) - Stockholm, SWEDEN - NOV 4, 2017
AIBF 2017. Dark yellow with brief white head. Seafood, clam chowder and tart citrus. You can definitely taste lobster. One of the strangest beers I've tried but it works surprisingly well.

heman (1350) - Tychy, POLAND - NOV 3, 2017
Aromat początkowo słodki, owocowy, z czasem na wierzch wychodzi wodorostowa nuta - jakby wąchać nori do sushi. W tle lekka mineralna nuta. W smaku lekko słodkie, z wysoką jakby mineralną goryczką i słonością. Posmak morza ewidentny. Przedziwne piwo.

Ascelja (1996) - Neratovice, CZECH REPUBLIC - OCT 10, 2017
Tap. Clear, amber, small white head. Aroma of berries, thai prawn soup, crab stick, malts, wood, caramel, gingerbread spices. Taste is odd, hard to specify. A bit sweet, lightly tart, lightly bitter, slightly saltish behind. Prawn soup, crabs, maybe oysters, caramel, red berries, alcohol, caramel, wood. Medium to fuller body, moderately carbonated.
Oh, pretty odd and pretty good!

Rotin (2017) - Neratovice, CZECH REPUBLIC - OCT 5, 2017
Draught at BeerGeek Bar. Clear, very pale amber colored. AROMA- very pleasant, sweet, touch of alcohol, something odd... something from sea. FLAVOR- slightly sweet, pleasant alcohol presence, and again, very good and very odd. Medium bodied.
Really good.

rami_pl (5170) - Warszawa, POLAND - SEP 14, 2017
Rami Rami is drinking an Of the Sea by The Wild Beer Co at Powiśle Mineralny, kwaskowaty, megadziwny tripelek jakby :) zboze, lekkie przyprawy i jakies niesprecyzowane sprawy (nie krab!) ;) ciekawe acz takse

Sjohnh (1033) - Coventry, West Midlands, ENGLAND - SEP 2, 2017
Where do you start with this? It aims to taste like lobster bisque. It tastes like ... lobster bisque. Seafood broth, salty seaweed, saffron, lobster. It's golden, with traces of white head. It has a medium body. And it smells, and tastes, like lobster bisque. Whether or not that is a good thing, I'm really not sure.

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