The quality of our beer is beholden to the ingredients we make it from. Which is why we buy our ingredients locally whenever we can. And one ingredient that we love to buy local is fruit. It’s the best way to ensure sure that the strawberries, blueberries, peaches (or whatever else we decide to dump in our tanks) fill our beers with unmistakably fresh flavor.

What we call wild beer, many other people call “sour” beer. This is purely a preference, and not any hard and fast rule. But we wanted to explain why we feel like “wild” works a bit harder than “sour,” and what wild beers are to us.

This past weekend, we hiked out with the Alpine Women Collective and the Appalachian Mountain Club: a snowy 8.3 mile trek into the 100 Mile Wilderness in search of the Gorman Chairback Lodge.

To celebrate peak oyster season, we wanted to cram everything you needed to know into one post about oysters. Because, as you’ll see, right now is the optimal time to pair a beer with a briny bivalve.