Somerset’s Yonder Brewery has just released its Trunk of Funk, a strong, dark and sour ale, aged for a year in specially selected and freshly emptied red wine casks from Burgundy and aged for 12 months on two seasons of foraged fruit and mixture of funky beer and wine cultures.

This edition, brewed in 2018, features 11 types of foraged bounty including blackberries, sloes, sour cherries, grapes, and more.

The project of Yonder was born through the combined passion for three things: Foraging, flavour and fermentation.

Whether it’s naturally occurring microbes in the Mendip Hills which spontaneously ferment our beers, carefully farmed fruit and herbsfrom a few miles up the road, or botanicals hand foraged in the Scottish Highlands, each beer tells a unique story.

Based in the Mendip Hills of Somerset in the United Kingdom, the small team are sourcing the finest ingredients to create flavourful, small batch brews with a strong sense of time and place. Each product is carefully crafted, and never rushed, using a combination of modern and traditional brewing techniques, including oak barrel ageing and stainless steel maturation.