Our Process

Our process is slow by design.

Crossover beers are shaped by open cooling, wild fermentation, oak ageing and careful blending. We do not add cultured yeast. We do not rush the beer towards a fixed result.

We give it time, then follow where it leads...

Open cooling

After brewing, the wort is cooled overnight in open vessels known as coolships.

During this time, it is exposed to the surrounding environment. Wild yeast and bacteria naturally settle into the wort and begin the process of spontaneous fermentation.

This is where the beer starts to become its own thing.

Spontaneous fermentation

No cultured yeast is added at any point.

Fermentation happens naturally, led by the wild yeast and bacteria present in the environment. It is slower, less predictable and more expressive than conventional fermentation.

That unpredictability is not a problem to solve. It is part of what gives the beer its character.

Time in oak

After cooling, the beer is transferred into oak barrels.

Here it ferments, matures and slowly changes over one to four years. Acidity develops. Texture softens. Aromas deepen. Each barrel moves at its own pace.

Some become bright and delicate. Others become deeper, more structured or more unusual.

Fruit, botanicals and further ageing

Some beers are refermented on fruit, grape pomace, rhubarb or botanicals. Others are finished in spirit barrels or left to develop without additions.

These decisions are made with the beer, not before it.

The aim is never to cover the base beer. It is to find the point where ingredient, fermentation, oak and time come together naturally.

Blending

Blending is where everything is brought into balance.

We taste through the barrels, looking for acidity, depth, fruit, oak, softness, structure and finish. Different ages and characters can be brought together to create a beer that feels complete.

The final blend is not about making every beer the same.

It is about finding the best expression of that moment.

Bottle conditioning

Our beers are packaged with a small amount of priming sugar for natural carbonation in the bottle.

We do not add yeast at this stage. The bottles are laid to rest on their sides and conditioned until release.

Fine bubbles, dryness and texture continue to develop over time.

VIEW OUR BEER