Wild beer, made slowly
Every Crossover beer begins with spontaneous fermentation. After brewing, we cool the wort overnight in open vessels called coolships, allowing yeast and bacteria from the surrounding environment to begin fermentation. We add no cultured yeast.
The beer then ferments and matures in oak barrels for one to four years. We taste and blend those barrels before each release, bringing together different ages and characters.
Some beers are refermented on British fruit, grapes or botanicals. Others develop without additions or spend further time in spirit barrels. Each bottle reflects the ingredients, barrels and time behind it.
Explore how we make our beer