Fierce Brewing


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Two new Fierce by Nature beers launching today!

The Fierce by Nature project was started by Scotland’s Fierce Beer to complement their existing varied range of craft beers with a separate ‘Mixed Fermentation’ product set.
Each beer was brewed as a ‘clean’ beer in the brewhouse and fermented with Belgian Trappist yeast. Once fermented down, the beers were transferred into 200 litre barrels (a mix of red wine and bourbon) and stored in the warm ageing unit.  At this point, the beers were inoculated with a mix of Lactobacillus and Brettanomyces wild strains to further ferment in barrel, and produce funky, slightly sour characteristics.
After 9-12 months of storage in controlled temperatures – the beers were either blended with fruits and re-fermented or were dry hopped and finally re-blended to produce the desired flavour profile.
Points of note:
Only 1200 bottles of each beer were produced.  
These bottles are very rare and have label designs that were hand painted by a Dutch artist Dewi Plaas.  
The beers were brewed and blended by at Fierce Beer by Dominique Bongers, who was recently voted Scotland’s #1 brewer, and one of the top 10 in Europe as well as one of Matt Curtis’ ‘ones to watch’.
Available online at our web shop from the 6th of February, please click here to order yours!
For the Trade, these beers will now exclusively be available via Beer Hawk Fresh: Follow this link for pricing and further information on how to order.
Or contact us directly using the information below.
Call Sales: 01224 035 035
For Scotland:
For London & South:
For North:

Two new Fierce by Nature beers launching 06/02/2020:
This golden ale was brewed, aged and dry hopped with El Dorado and Azacca hops. A triple hopped Brett ale with a refreshing funky tartness and a bitter hoppy finish.
·       Primary Yeast: House culture

·       Secondary Ferm: Brett + Lacto B

·       Barrels: French red wine + 2nd fill bourbon

·       ABV: 5.8%

·       OG Plato: 12.4 pH: 3.9

·       Vegan


Brewed with a high rye content, this deep purple sour ale has rested in barrels for 9 months with blackcurrants to make a complex yet accessible fruited sour.
·       Primary Yeast: Belgian Trappist

·       Secondary Ferm: Brett + Lacto B

·       Barrels: 2nd fill Bourbon

·       ABV: 6.1%

·       OG Plato: 13.5 pH: 3.2

·       Vegan

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