HALFWILD

HALFWILD

HALFWILD

HALFWILD

Menu

Small brewery, loud beer.

We brew in [city] [CUSTOMIZE] and pour it fifteen metres from the tank. Twelve beers on rotation, four that never leave.

See what’s on tap

See what’s on tap

Visit the taproom

Visit the taproom

★ BREWED ON SITE ★ SINCE [YEAR] ★

Brewhouse vessels and pipework

  • FRESH THIS WEEK

  • ★

  • TAPROOM OPEN THU TO SUN

  • ★

  • NEW RELEASE EVERY FRIDAY

  • ★

  • TWELVE ON ROTATION

  • ★

FRESH THIS WEEK

★

TAPROOM OPEN THU TO SUN

★

NEW RELEASE EVERY FRIDAY

★

TWELVE ON ROTATION

★

On tap right now

What’s pouring today

See the whole range

See the whole range

Pouring now

Pouring now

Halfwild Pale

The one we brewed first and never stopped.

Pale Ale

·

4.8

% ABV

·

IBU

35

Updated

Pouring now

Pouring now

Cold Front

Resin, grapefruit pith, a dry finish that does not apologise.

IPA

·

6.2

% ABV

·

IBU

55

Updated

Pouring now

Pouring now

Night Shift

Coffee, cocoa, and a pint you can have two of.

Stout

·

4.4

% ABV

·

IBU

38

Updated

Pouring now

Pouring now

Everyday

Cold, clean, and the reason we bought a second tank.

Lager

·

4.0

% ABV

·

IBU

18

Updated

The taproom

Come drink it where it’s made

The taproom is the tank room with better lighting. Twelve taps, no table service, dogs welcome, and someone behind the bar who can tell you what changed in the recipe since last month.

[STREET ADDRESS] [CUSTOMIZE]

[CITY, POSTCODE] [CUSTOMIZE]

[PHONE] [CUSTOMIZE]

Food truck this week · [NAME] [CUSTOMIZE] · Thu to Sun

Taproom details

Taproom details

Opening hours

Monday

Closed

Tuesday

Closed

Wednesday

Closed

Thursday

16:00 – 23:00

Friday

16:00 – 00:00

Saturday

12:00 – 00:00

Sunday

12:00 – 20:00

Row of fermenters in the taproom
Bank of beer taps along the bar

Find the door

Find the door

[SET YOUR ADDRESS IN THE MAP] [CUSTOMIZE]

[SET YOUR ADDRESS IN THE MAP] [CUSTOMIZE]

The two of us

Who signed the lease

We met on a shift at a brewery that no longer exists, argued about hop rates for two years, and eventually decided it was cheaper to argue in our own building.

One of us writes the recipes and loses about half the arguments. The other runs the cellar and the bar, and is the reason anything gets packaged on time. Both of us are usually here.

man taking a selfie

[FOUNDER NAME] [CUSTOMIZE]

Brewing and recipes

smiling woman in pink tank top sitting on brown wooden bench

[FOUNDER NAME] [CUSTOMIZE]

Cellar and the bar

The two of us

Who signed the lease

We met on a shift at a brewery that no longer exists, argued about hop rates for two years, and eventually decided it was cheaper to argue in our own building.

One of us writes the recipes and loses about half the arguments. The other runs the cellar and the bar, and is the reason anything gets packaged on time. Both of us are usually here.

man taking a selfie

[FOUNDER NAME] [CUSTOMIZE]

Brewing and recipes

smiling woman in pink tank top sitting on brown wooden bench

[FOUNDER NAME] [CUSTOMIZE]

Cellar and the bar

Around the place

Most weeks, it looks like this

The bar counter before the doors open

Before the doors open

A pile of aluminium can ring pulls

What is left of a canning run

Painted keg tables in the yard

The yard, when it is warm

The empty taproom on a Monday

Monday, when it is ours again

What’s on

Coming up at the taproom

Full calendar

Full calendar

Live music

Live music

The Marrowbones, live

Three pieces, no amps, and the back room cleared of tables.

Free entry

Read more

→

Tap takeover

Tap takeover

Tap takeover: [GUEST BREWERY] [CUSTOMIZE]

Six of their beers on our bar for one night.

Free entry

Read more

→

How it gets made

Grain, hops, water, time

How we brew

How we brew

Pale malt grain close up

The malt

Floor malted where we can get it, and a bill we keep short enough to taste.

Whole hop cones close up

The hops

Whole cone and pellet, weighed in the morning, in the whirlpool by lunch.

Fermenter valves and hoses

The tanks

Six vessels, no contract brewing, every batch fermented on this floor.

What people tell us

Said over the bar, mostly

A can top covered in condensation

The dates on the cans actually mean something. I can tell a customer when it was packaged instead of guessing from the batch code.

[NAME] [CUSTOMIZE]

Bottle shop buyer

A food stall lit up at night

They told me which of the four would sit best next to the smoked stuff, and they were right. That is rarer than it sounds.

[NAME] [CUSTOMIZE]

Food truck owner

Bank of beer taps along the bar

Twelve taps and a board that gives the strength before you ask. I have never had to shout a question across the bar.

[NAME] [CUSTOMIZE]

Regular since [YEAR] [CUSTOMIZE]

Fermenter valves and hoses

We brewed here for three days and they let us argue about the hop bill the whole time. The beer was better for it.

[NAME] [CUSTOMIZE]

Guest brewer

The only list we keep

Know what’s pouring before you leave the house

One email when something new goes on tap, and one when a favourite comes back. No offers, no countdowns, no reminders that you have not visited in a while.

[CUSTOMIZE] Connect this form to your email tool in the form settings. We never pass an address to anyone else.

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