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Bristol is known for many things but for most it is the vibrant communities and party atmosphere that endure in happy memories of the city. Bristolians don’t take themselves too seriously. We built a giant water slide down one of the busiest roads in the centre, this sense of fun and playfulness is one of the things we love best about our city. Bristol Crush is our ode to the place we are lucky to call our home.

There’s nothing that better encapsulates Bristol’s energy than St Pauls Carnival, a celebration of the African Caribbean culture of Bristol that brings sunshine to the streets of the St Pauls neighbourhood on the first weekend of July. In recent history the festival has struggled to obtain funding, and after a three year hiatus the festival will be back in 2018 to celebrate it’s 50th year. The carnival happens on the doorstep of our brewery and we’re so excited that this mega party is returning to our neighbourhood next year. We looked to this riot of colour and fun as inspiration for Bristol Crush and the Caribbean soft drink Ting captured our imagination.

Brewed with the addition of grapefruit, Bristol Crush is packed with bright, bold citrus hops producing a beer that is refreshing, vibrant and tropical.

To celebrate it's release Bristol Crush will be pouring across the city of Bristol on Wednesday 20th December. You can find a list of venues that will be pouring the beer below.

The Greenbank, Easton
The Gallimaufry, Gloucester Road
The Love Inn, Stokes Croft
The Canteen, Stokes Croft
The Lanes, Nelson Street
The Tobacco Factory, Bedminster
The Hare, Bedminster
King Street Brew House, King St
The Royal Navy Volunteer, King St
Small Bar, King St
Kongs, King St
Beer Emporium, King St

Bristol Crush will also be pouring and available to buy in bottle at our tap room on Saturday 23rd December.

Barrel Aged beer series
first release


winter palace - aged four ways


We’re pleased to announce the first release from our barrel aged beer series, Winter Palace Imperial Stout. Aged in four different kinds of barrel.

It has been a long-held ambition to begin barrel ageing beers. It feels like the next natural step for us in our exploration and experimentation and is an important facet for some beer styles. In order to respect the art of barrel ageing, which requires care, time and attention, we’ve appointed Will Davies as head of our barrel ageing programme here at the brewery. Will has been brewing with us for two years, and will continue to split his time between the brewery and the barrel ageing beers. Will’s exceptional palate, creativity and most importantly - patience, make him the perfect guardian of our barrels.

As a team we’re fascinated by the properties you can get from barrel ageing – there is an unknown character to barrels which is transcendent. When the alcohol they previously held is no longer present unexpected flavours are unveiled and subtleties become more defined. Discovering the secrets each barrel holds is a huge part of the excitement.

We chose to make our first release single barrel and unblended so we are able to compare and contrast the different barrels, aged for the same length of time with the un-aged version of the beer. We intend to blend the majority of our future releases but we thought this would be an interesting place to start, to showcase the individual nuances barrels with different histories can bring to the beer.

The base beer, Winter Palace is an Imperial Stout brewed to a traditional recipe. It is filled with rich, roasted tones including bitter chocolate, molasses, dark fruit and coffee which combine to create a luscious, silky beer. We released our first brew of Winter Palace in November 2016, it’s depth and intensity made it a firm favourite among the team. It was understated, yet made an impact and was memorable. Whilst it stood up well on its own, we all agreed it would be the perfect beer to showcase the complexities and nuances that barrel ageing can bring.

We brewed a second batch in January this year, packaged some un-aged, then filled a Tequila, Rye Whiskey, Red Wine and Port barrel with the beer and aged each for six months. It’s fantastic to be able to share the finished beers and welcome you on our journey.

As these are the first releases from our barrel ageing programme we thought they were worthy of a celebration, so we’ll be showcasing each of the beers at different venues across the UK in a series of different events. Each event will have both an aged and the unaged version of the beer pouring so you are able to taste for yourself the differences barrel-ageing contributes.

  • Thursday 30/11/17  - Mason and Co, London – Port BA
  • Thursday 30/11/17 – Hunter and Sons, Bath – Port BA/ Tequila BA/ Rye Whiskey BA/ Red Wine BA
  • Thursday 07/12/17 – Famous Royal Navy Volunteer, Bristol  - Tequila BA
  • Friday 08/12/2017 – Pilcrow, Manchester – Rye Whiskey BA
  • Saturday 16/12/2017 – Brewery Tap Room – Port BA/Tequila BA/Red Wine BA

india pale ale



One of the greatest privileges and pleasures we have as brewers is tasting beer straight from tank, at its very freshest and in its most raw and pure form. These attributes come together to form more than just a sum of their parts, elevating particular beers in a subtle but certain way. As the brewing community is such a welcoming industry, our affection for tank beer has been shaped as much by visiting other brewers and tasting their beer fresh and unadulterated as our own in-house experiences. I tasted The Cotswold Brewery’s 3.8% lager from their conditioning tank on packaging day and can remember every last detail about it - it was the best lager I had ever tasted - pure joy. Anyone who has tasted a freshly dry-hopped Pale Ale from fermentation vessel at the Kernel brewery, or a lambic straight out of barrel at Cantillion will have a similar story to tell. When we discussed opening up our brewery to visitors our excitement focused on the opportunity to be able to offer this experience and share what we are lucky enough to have access to every day.

As the conversation evolved we began to think about playing on the aspects of tank beer that we have come to love, and rather than simply offer up whatever we had brewing, we decided to design a specific beer with these features in mind. Freshness; brightness; young-ness; and ephemeral hop character bringing fruit notes, zest, florality and herbal qualities so fragile they deteriorate in the distribution chain.

We chose to focus on a hazy, juicy India Pale Ale dry-hopped towards the end of fermentation to pronounce hop character. We are one of the first breweries in the UK to use a newly developed yeast strain from White Labs, London Fog. This yeast has been developed specifically for use in this style of beer, to accentuate fruitiness and lend a full-bodied and smooth mouthfeel. The beer has been dry-hopped at very high rate for this style of beer, with 12g per litre of bright, bold New World hops renowned for their tropical fruit flavours and fresh floral notes. We’re proud of the resulting beer and can’t wait to welcome you into our brewery to try it from tank.

Phantasmagoria, our brewery-exclusive India Pale Ale tank beer will be available to drink in at our tap room and also to take-out in 750 ML bottles poured to order on Saturdays from 13.00 – 19.00.



Bristol Beer week 2017

Out this week: a limited release in celebration of Bristol Beer Week.

Giving a nod to Bristol’s industrial and brewing heritage, we’ve made a Tobacco Porter. Brewing in Bristol from 1788 up until 1999, George’s was well known for it’s Porter. In fact, their company motto was ‘Peace, Plenty and Porter’. An excellent mantra to live by. At their height George’s were putting out in the region of 7,300 barrels a week so it seems the people of Bristol and further afield were indeed heeding their advice.

Using our Plum Pudding Porter as a base, we fermented this Tobacco version in our Pilot Brew fermenter vessel – adding the tobacco in the form of an extract. Contrary to what you might expect, tobacco imparts a rich, sweet perfume and soft toffee and liquorice notes which perfectly complement the robust chocolate and dark fruit flavours of the Porter.

We hope you all have a fantastic Bristol Beer Week that lives up to George’s old adage.

Click here to see a full line up of events happening.

Dugges x Wiper and True
Cardinal Sour


Still Sour Ale
Released: Indy Man Beer Con 2017


We’re lucky to count the team from Dugges as firm friends of the brewery. Back in January this year our head brewer Will Hartley spent two works working alongside them in Sweden in order to learn more about their processes and brewing style – and brew our previous collaboration together, a pine infused Double IPA called Twin Pines.

Whilst over in Gothenburg Will and Magnus from Dugges were discussing red wine (we don’t always talk about beer) and whether a beer could impart the same flavour profile associated with red wine (OK, maybe we do). The interplay of rich red berries, acidity, tannins and oak became the subject of intense debate. Could those intricacies and nuances of flavour be created in a beer?

When we heard the guys were heading over to the UK, we set a date for another brew and the red wine beer conversation re-surfaced and we decided to give it a go. The beer chosen was a kettle sour, the intention being this would contribute the slight acidity needed. A malt base with a clean flavour profile but the colour of dark cedar wood was soured overnight. The bacteria strain we used was Lactobacillus Plantarum, provided by our friends at Lallemand. In the boil we added blackberries to contribute bright, sweet berry notes and acidity. In order to elevate and accentuate these flavours, we boiled up a hibiscus and oak tea and added this post-fermentation. Hibiscus flowers lend a floral top note but are also tannin rich. The French oak used was specifically chosen to impart mellow fruit flavours over vanilla or spice found from some oak varieties. We’ve mentioned here flavour intention, but of course the addition of blackberry and hibiscus also provide a fantastic claret hue to the beer.

The resulting brew is beautifully complex with punchy fruit notes and a balance of tannins and acidity. Having tried it direct from tank, we liked how serving it still contributed to it’s mouthfeel, it was one of the best we’ve tried from tank, so we have decided to showcase Cardinal Sour served still at Indy Man Beer Con this week. We can’t wait for you to join in the red wine debate, come and find us at the Thursday or Friday sessions of the festival.



“Welcome to the world of craft beer, this is what it’s all about”

Dustin Watts,  Terrapin Beer Company, Georgia US

At Bristol Craft Beer Festival this year, we are celebrating and showcasing collaborative brewing. We wanted to bring something new to our Bristol drinkers whilst also championing a unique and integral part of our industry. Sharing knowledge and resources is commonplace in the brewing industry, flying in the face of conventional business thinking. We started out as home brewers and the support and generosity of established brewers with their knowledge and time has got us to where we are today. This spirit of camaraderie endures in the industry particularly through collaborative brewing, in turn progressing our craft and creating incredible beers. Although each of us have travelled different routes into brewing and working in the beer industry, here at Wiper and True each member of the team could cite a brewery or a beer that inspired their interest. If you had access to our internal messaging service, our respect and admiration for other breweries is evident – as it is filled with images of beers we’re each trying around Bristol, sometimes around the world. Being able to brew alongside some of them is a privilege and a pleasure that we relish. 

We have several different approaches to working with other breweries. Our collaborations with UK ones are usually born out of friendships and ideas thrown around over a few beers, which are then made reality over email or skype and on the brew day itself. The Bristol IPA collaboration created in celebration of Bristol Craft Beer Festival with Deya, Verdant and Left Handed Giant came about this way. It was fantastic to work alongside three breweries who each make their own, distinctive India Pale Ales – here small nuances in technique and knowledge enabled us to come together a create a beer that was the sum of our parts, a beer we’re proud to have made and which showcases a small slice of the fantastic South West brewing community. 

We have tried to focus our international collaborations around the coming together of two cultures, so we look to each brewery’s respective country and their brewing, drink or food culture and see how things pair. We have three beers made with breweries from overseas in the line-up at Bristol Craft Beer Festival, each is inspired by a different spirit as a starting concept. A Saison with  gin & tonic inspired flavours including a cucumber twist brewed with Brasserie du Mont Saleve. With Birrificio Del Ducato from Italy we’ve created an 8% Strong Ale brewed with dried apricots. And seeking inspiration from the Dutch spirit Genever, we brewed a Double IPA called Crescendo with Van Moll from Eindhoven. Characterised by English caramel malt flavours and brewed with the addition of juniper berries and fresh lemon zest, the resulting beer showcases a fascinating interplay between botanicals and hops. Each of these beers has introduced us to new ingredients, new techniques and made us revisit and explore our British brewing heritage.

Sometimes collaborations can take you back to the experimentation and freedom of home brewing where the focus is entirely on the possibility of creating something new and extraordinary. Our collaboration with Stillwater and Left Handed Giant, a Malted Milk Stout – Vital One, brewed with the addition of skimmed milk powder – certainly did that. We weren’t certain on how the milk powder would react in the brew process, and let’s just say it took several hours (longer) cleaning the mash tun, copper and FV after the brew. The toil was worth it, the resulting brew is a rich, comforting malty Milk Stout. 

It’s important to us to collaborate with people outside of the brewing industry too, working with people with different perspectives on flavour, a different ethos or just a different passion that inspires us. We’ve had a close working relationship with Chomp, a steak and burger restaurant, since our outset. Their dedication to simplicity and perfection, essentially doing one thing well (they have just one burger on their menu, alongside a monthly special). This is aligned with what drives us too, the quest to make beer that is perfect, the best it can be. We collaborated with them on Chomp House Brew, brewed to be paired with their house burger. The beer pouring at Bristol Craft Beer Festival is the 13th batch we have made together, although each beer has similarities – a rich, toffee malt base with bright, citrus hop character – the recipe has evolved with each brew and we’re pleased with this latest progression where grapefruit hop character is complemented by a sweeter, caramel malt base. 

We’re proud to showcase these 6 collaborative brews at Bristol Craft Beer Festival this year from September 15th - 17th. Each beer is unique and all were challenging, rewarding and have progressed us in our journey. Big thanks to Left Handed Giant, DEYA, Verdant, Bristol Craft Beer Festival, Brasserie Du Mont Saleve, Birrificio Del Ducato, Van Moll, Stillwater and Chomp. 

Van Moll x Wiper anD true




Released in keg today, Crescendo Double India Pale Ale brewed in collaboration with Van Moll, a leading brewery and brewpub from The Netherlands. The beer was brewed to be showcased at Van Moll Fest in Eindhoven at the end of the month where we will be pouring alongside a host of great European breweries including De Molen, To ol, Brussels Beer Project, Buxton, Magic Rock and of course, our hosts. We can't wait.

Whenever we make beers with breweries from overseas we try and bring a bit of each brewing, drinks or food culture to the table and see how they pair. For example, we have just packaged up a French style Saison with a gin and tonic and cucumber twist brewed with Brasserie du Mont Saleve. And with Birrificio Del Ducato from Italy we’ve created a 7% Strong Ale with apricots and almonds, reminiscent of Amaretto. More on those later in the month. When we began this discussion with Van Moll both breweries began to get excited about the opportunity to explore Genever, the Dutch national spirit and precursor to Gin. This spirit is a blend of two distillates – a whiskey-like malt distillate and a juniper, and sometimes lemon, infused distillate. The pairing of juniper and lemon with some massive fruity hops seemed like an idea worth of a big, fresh India Pale Ale, bringing an English influence to the Dutch inspiration.

We settled on a Double India Pale Ale, characterised by English caramel malts and brewed with the addition of juniper berries and fresh lemon zest in the fermentation vessel. These botanicals intertwine with the hops Citra, Ekuanot and Mosaic chosen for their zesty, fruit character. Erwin and Janneke from Van Moll flew over to Bristol and we had a great day brewing together and trying out some new techniques for both breweries. We fermented on London Ale III yeast, becoming famous for how it complements hops and fruits in modern India Pale Ales.

The resulting brew showcases a fascinating interplay between botanicals and hops on a light caramel malt base. It has heady aromas of spirit, lemon and hop complexity, is rich and fruity on the palate and finishes with a clean bitterness.

Crescendo will be pouring at Van Moll Fest later this month and will also be available in limited quantity in keg only across the UK from today.



“Saison is a philosophy and not a beer style because it’s brewing what’s available however possible”

Brian Strumke, of Stillwater Artisanal Ales (Baltimore, Maryland)

One of the defining characteristics from our first brew to our latest release, our 451st brew no less, has been experimentation – motivated by exploring the endless possibilities we can create with the four traditional ingredients in beer and beyond. This philosophy couldn’t be better encapsulated in a style than by a Saison.

Originally Farmhouse ales, brewed for seasonal workers on French and Belgian farms, Saisons were brewed with fresh local ingredients and fermented with a yeast cultured up on each farm.  Each beer would be unique and a product of the land around them. In 2015 we brewed a Saison using Elderflowers we’d foraged from around the brewery in St Werburghs, looking to the brewery's surroundings for inspiration and honouring the heritage and philosophy of the Saison.

With every Saison we have brewed before we have bought in commercially available yeasts from Belgian or French breweries. To pursue the spirit of the style further we started to wonder if there are any British yeast strains that could have those fantastic farmhouse characteristics that have become so definitive in modern Saisons. We wrote to White Labs, a pioneering yeast laboratory, and soon had an animated reply from Troels Prahl, their Head of Research and Development. He explained that, just by chance, he had recently done some DNA analysis and had noticed that two classic British yeast strains look a lot in structure like the Saison yeasts they sell.

In modern British brewing we control the temperature of fermentation very precisely. Most brewing yeast can give off unwanted flavours and faults if they get too hot. However Saison brewers would not have had any methods of temperature control, so the fermentations would have risen in temperature to wherever the yeast wanted to take it. The farmhouse yeasts they cultured react differently to conventional brewing yeast and produce phenols and esters that bring wonderful flavours of spices and fruits when left to run wild. We began a discussion about how these particular British yeasts would react if we abandoned our usual temperature controls during fermentation and devised a really simple recipe of Pale Ale Malt and Wheat. Troels couldn’t say for sure but he felt it was worth experimenting with and sent us some samples to start playing with.

The recent addition of two 100 litre fermentation vessels in the brewery has allowed higher risk experimentation like this. We got to work with Pilot Brews experimenting with the two different British yeast strains. Gyle 0408 used Yorkshire Square Ale Yeast, a very traditional strain used by brewers of that region fermenting in open square vessels, often made of slate. Many drinkers will be very familiar with the characteristics of the beers produced with this yeast and its pairing with malty, rich English ales.

We pitched the yeast, turned the chillers off and waited in anticipation. The first flavours and aromas that came through were definitely weird, but we couldn’t really pin them to anything. Muddled and just, well… strange! But around day 3 of fermentation some lovely notes of clove and spice began to emerge, at first more reminiscent of a German Wheat beer than anything else. As the days went on bold fruits began to come through, with a real brightness that started to bring the flavours together. We kept the beer conditioning for another week and over that time it developed into a delightfully light, fruity, estery, spicy, crisp and complex beer that is surprisingly Saison-like.

We packaged up the test and got feedback from lovely drinkers at The Old Butcher’s, a couple of recent tap takeovers and willing visitors to the brewery. The response was as we’d hoped – surprise and intrigue, and the positivity has instilled confidence that the Yorkshire Square Ale yeast experiments have created something exciting.

We’ve honed the recipe and brewed a full-sized batch of our first British Farmhouse Ale inspired by the philosophy of Saison brewing. We’ve added Oats into the grain bill (in true Saison style this beer fermented out to almost completely dry – 1002.5 in gravity – so we wanted to retain a bit of body without adding sweetness) and brewing with some really exciting modern British Hops that bring unique fruit notes. This beer is due for release in August, we’ll be announcing full details of the launch shortly.

The second yeast strain from White Labs is sitting in our pilot vessel now. More to follow…



Edinburgh Craft Beer Festival
Biscuit Beer Series
26/05/17 – 28/05/17


The inaugural Edinburgh Craft Beer Festival will be held at The Biscuit Factory, once home to Crawford’s biscuit production.  After several dormant years, it’s vibrancy has returned having been reincarnated as an arts and exhibition space. To celebrate the event and the venue’s heritage, we have brewed a series of beers inspired by our favourite accompaniments to our second favourite type of brew. 

The recent addition of two 100 litre fermentation vessels in the brewery has meant we’ve been able to begin a series of experimental brews which test potential recipes and concepts for beer before we go big and brew them to full scale. It also allows us to make beers for one-off events just like Edinburgh Craft Beer Festival.

Which biscuits should be our guiding light and become the concept for the development of the beers was an impossible decision, so we decided to leave it down to chance. Each of our brewers chose from a hat which biscuit they were to design a recipe for and brew. The biscuits picked were: Shortbread, Jammie Dodger and Bourbon Cream.

Our beer inspired by a Jammie Dodger is an Amber Ale that aims to maximise the strawberry jam notes brought by the hop Motueka alongside the addition of a strawberry infusion and a couple of jars of jam. The resulting brew has a rich biscuity malt base accompanied by notes of sweet strawberries. 

Next up comes the Bourbon Cream. An Imperial Milk Stout brewed with the addition of cacao nibs to bring creamy chocolate flavours and vanilla extract that has been aged in oak barrels to bring elegance and lend a biscuity tone. 

And last but not least we have the regal Shortbread for which we’ve created a beer that possesses the rich buttery-ness of it’s namesake. This beer has been brewed to contain high levels of Diacetyl. This compound is a by-product of fermentation which produces flavours of butter or butterscotch. It is used in the food industry to produce artificial butter flavours. In some beer styles it can add complexity and depth, however it is most often considered a fault as it can be indicative of poor brewing procedures and can make a beer seem one-dimensional if it is dominant. All beers produce diacetyl during fermentation, usually it is absorbed and broken down by the yeast to flavourless compounds – so a beer will lose it’s buttery character as it ages. Here, we were looking to keep this flavour in order to mirror our Shortbread biscuit so we altered our usual brewing procedures in order to retain diacetyl in the beer. The addition of vanilla adds a touch of sweetness to this rich, buttery diacetyl bomb. 

All three of our biscuit beers will be pouring at every session of Edinburgh Craft Beer Festival over the weekend of 26 -28th May. 


19/05/2017 – 20/05/2017


On Friday 19th and Saturday 20th May we’ll be heading to The Bottle Shop in Bermondsey where we’ll be showcasing 10 different beers including the first pour of our new India Pale Ale Returning Ernest. 

Returning Ernest is a new take on the India Pale Ale style. Originally a creation of English breweries, the India Pale Ale has been transformed by our cohorts in the US. This recipe aims to be part of the next chapter of the story by combining pioneering fresh English hops with yeast originating from New England to create a truly transatlantic version. 

In particular this brew showcases Ernest, a hop we were introduced to at the Charles Faram hop walk on a sunny day in Autumn last year. As soon as we smelled the incredible aromas we were fascinated to explore the flavours they could produce in a beer. In this particular brew Ernest, along with two other experimental UK hops - Cascade and Olicana brings flavours of berries, lychees and apricots.

Also pouring will be 3 beers from our Pilot Kit Series. These beers are created in limited 100 litre batches to inform and inspire our brews of the future. Most recently we’ve been experimenting with the possibilities of different yeast strains and pioneering new British hop varieties. The trio includes an India Pale Ale dry-hopped with all British hops, a Kolsch and a Saison both brewed with experimental yeast strains. 

Our brewers will be on hand on both Friday and Saturday, come down and say hi.



RELEASED: 01/05/2017


In our early years we brewed nomadically, this is where brewers who don't yet have their own brewery kit use someone else's brewery to brew their beers. As a brewer starting out, the guidance and support of the brewers in the breweries we used in our nomadic years was invaluable. One of the breweries we brewed at most frequently was Cotswold Brewing Company in Bourton-on-Water. Their head brewer James Boatright  has been an inspiration to us since we began, his attention to detail and commitment to perfection has been a guiding light to us. As a brewery they produce some of the finest lagers in the UK with a passion and precision that is unrivalled. 

The specific flavour profile of this style (compared to most others that we make) created its own challenge in how to put our own take on brewing a lager. For the first batch we decided we wanted to see if we could achieve the herbal and spice qualities that noble hops are recognised for, but by using new UK hops. We chose Jester, Olicana and UK Cascade and are delighted to say they rose to the challenge of matching their illustrious British and continental cousins. Lagered for 4 weeks for a fuller-flavour this beer is crisp and refreshing with a herbal bitterness.

This limited batch will be available on draft across the UK from the 1st May. 

Pilot brew series


Pilot Series Launch Party
The Old Butcher’s, BRISTOL
6pm – 11pm


The recent addition of two 100 litre fermenter vessels in the brewery has meant we’ve been able to begin a series of experimental brews which test potential recipes and concepts for beer before we go big, and brew them to full scale and for general release. We’ll be showcasing our Pilot Series of beers at the Old Butcher’s where a line will be dedicated to these brews when they’re available.

From our beginnings we’ve understood the importance of honest feedback. It was the positivity (and constructive criticism!) from founder Michael’s friends and family that gave him the confidence to begin brewing commercially. We actively encourage all our team to give their personal feedback on every beer we brew at weekly tasting panels and ask thirsty visitors to the brewery on their opinions on whatever is fresh from the tanks.

We’re delighted that we’re now able to offer the opportunity for drinker’s at The Old Butcher’s to try the first incarnations of our most recent experimentations and be a part of the story of these beers. We’ll be providing tasting cards with each Pilot Brew ordered so you can give your feedback on the beer you’re tasting. This feedback will then be used to inform, develop and progress recipes.

To kick off the series we’re holding a launch party on Thursday 4th May. We’ve been experimenting with the parameters of different yeast strains and pioneering new British hop varieties. All in all, our brewers have been busy.

You’ll be able to try the first three beers in our Pilot Series at the event. The first brew is a Pale Ale malt base fermented using a historic yeast strain, the result was a surprise to us – a Kolsch style beer. Bright, crisp and with a satisfying herbal bitterness. Our second brew is an India Pale Ale dry-hopped with all British hop varieties. These hops are not often explored and showcased in dry hopping and the resulting brew conjures memories of a British summer harvest. The third and final brew we’ll have on is a sneak preview of a series of biscuit themed beers that we have brewed for Edinburgh Craft Beer Festival. Taking inspiration from the festival’s venue - an old biscuit factory, we’ve brewed an Amber Ale inspired by the mighty Jammie Dodger. Biscuity sweet malts are accompanied by hints of strawberry from the hop Motueka and the addition of strawberry jam and a strawberry vodka infusion. Come and try them with us at the Old Butcher’s on Thursday and let us know what you think.

twin pines
dugges x wiper and true

Dugges Two Pines Brew Day.JPG


On Friday March 24th we’ll be heading to Hunter & Sons in Bath to celebrate the release of Twin Pines, a collaboration we brewed with Dugges Bryggeri. Twin Pines is a Double India Pale Ale which is a progression of our In The Pines Amber Ale concept. Brewed to explore and showcase pine flavours this beer is brewed with fresh pine needles taken from trees local to the Dugges brewery in Gothenburg.

Twin Pines has very limited availability in the UK so quite a few of us will be heading along for what is likely to be our only chance to taste this batch on draft at Hunter & Sons this Friday. Also pouring will be two other new beers; our latest Imperial strength version of Hard Shake Milk Stout, our Double India Pale Ale Citrus Bay and a few Dugges favourites.

Hope you can make it along.

The complete line up will be:

• Anagram - Dugges/Omnipollo collaboration: 14.5% ABV Imperial Blueberry Cheesecake Stout aged in Heaven Hill Bourbon Barrels
• Tropic Thunder – Dugges Brewing: 4.5% ABV Sour Fruit Ale with Mango, Passionfruit & Peach. Fermented with Lactobacillus
• Citrus Bay – Wiper and True: 9.5% Double India Pale Ale made with toasted coriander seeds, citrus zest and bay leaves
• Hard Shake – Wiper and True: 10.7% Imperial Milk Stout made with vanilla and cacao nibs
• Twin Pines – Wiper and True / Dugges Brewing: 8.8% ABV Double India Pale Ale made with fresh pine needles

opening soon: THE OLD BUTCHER'S

OPENING 01/04/2017


We’re excited to announce the opening of The Old Butcher's beer bar, a collaboration between The Old Bookshop and Wiper and True. Opening at 57 North Street in Bedminster, Bristol on Saturday 1st April. 

The Old Butcher's will have 6 dedicated Wiper and True lines pouring the freshest brews straight from the brewery, along with a bottle list curated by our team. This list will showcase the beers we’re most excited about from the UK and further afield.  It will be an extension of the brewers beer fridge here at the brewery, a closely guarded stash in the depths of the brewery filled with beers we are excited about tasting and sharing.

We’ll also be using the bar to showcase our Pilot series of beers. The recent addition of two 100L fermenters in the brewery has meant we’ve been able to begin a series of experimental brews which test potential recipes and concepts for beer before we go big, and brew them to full scale and for general release. At The Old Butcher's drinkers will be able to sample the latest recipes being tinkered on by our brewers before anyone else.

Watch this space for more announcements about the opening party.

hard shake
imperial milk stout

Released 20th March: Our third brew of Hard Shake, and this time it's Imperial.

The original concept for Milk Shake was a fairly light in alcohol but thick and luscious beer. We brewed several batches with this in mind, until one production meeting when Vicky floated the idea of a stronger version. Suggesting brewing a stronger beer to a brew team is like shooting fish in a barrel. We all got very excited about the depth of flavour and body that could be achieved with the richness of even more of those beautiful cara and chocolate malts, more vanilla and more alcohol. We imagined something decadent – a stout that was bigger, richer and more luxurious than Milk Shake. Named after the new wave of alcoholic milkshake cocktails, “Hard Shake” was born.

Our first two brews of Hard Shake back in late 2015 were 6.0% ABV, brewed with a similar malt bill and boil additions to our original Milk Shake recipe. The way we review and discuss our own beer at the brewery is hyper-critical, but the response to this brew was unashamedly unanimous: we loved it. It was so full bodied, so chocolatey (not a feature originally planned in Milk Shake, which always intended to play on the relationship between darker roasted malts and vanilla) and so complex. In fact, we realised that we had brewed what our original Milk Shake always could have been. It was closer to the aspirations we had for it from its inception: a Stout that was creamy, intense and reminiscent of a gloopy, thick milk shake.

So Hard Shake became Milk Shake. We now brew Milk Shake to 5.6%  ABV with a bigger malt bill and it’s all the better for it.

But that left a Hard Shake black hole in our lives, sucking us into its vortex with a very obvious, natural and unquestionable conclusion: we should brew an Imperial version of Milk Shake.

Hard Shake was re-born through much research, recipe drafting, discussion, tasting, redrafting and brewing.  We pushed the roasted malts much further than we ever could in Milk Shake, to balance out the high alcohol and explore complexities you can’t in softer beers. We upped the chocolate malts and added cacao nibs into the recipe, playing on what we had learned through the original batch of Hard Shake. We toned down the lactose a little in the knowledge that the high ABV and copious amounts of caramelised malts bring body and sweetness. We soaked our fresh vanilla pods in Makers Mark Bourbon and Milk Shake before steeping them in the wort to enhance the headiness and complexity of the beer.

The intention was to create an opulent, balanced and complex beer. It is conditioning in keg and bottle right now and we are pacing around it in the warehouse, desperate to taste it in full bloom. If you would like to join us for those first few sips please come and launch the beer with the team.

Hard Shake will be available in 330ml bottle and keg. We’ll be celebrating it’s release at a series of events in the lead up to it’s launch on Monday 20th March.

Thursday March 2nd – Launch Party @ Port Street Beer House, Manchester
Wednesday March 8th – Bristol Craft Beer Festival Ticket Launch Party @ Small Bar, Bristol  
Thursday March 16th – Tap Takeover @ Salt Horse, Edinburgh
Monday March 20th – Released for general sale

brewers christmas market

W&T Family.jpg

Good chemistry brewery
unit 2, william street
st phillips



On Saturday 10th December we’ll be at Good Chemistry’s brewery for a Christmas Brewers Market, along with Good Chemistry, Bristol Beer Factory, Crane and Lost and Grounded we’ll be selling beers and merchandise for all your Christmas needs! Get your Christmas shopping done in a day and have a pint. Lovely.

What we’ll have on our stall…

T shirts £15

India Pale Ale (that’s the elephant with the umbrella)
Stout (the space shuttle)

4 Bottle Gift Packs £15

Cases of beer

Kaleidoscope Pale Ale £35
Quintet IPA £38
Red Orange Amber Ale £35
Milk Shake Milk Stout £35
Small Beer No.20 £30

Hopefully see you there.

wiper and true in the netherlands


Brewpub de kromme haring

We are very excited to be the first brewery to host a Meet the Brewer and Tap Takeover event at the resplendent new De Kromme Haring in Utrecht, The Netherlands.

De Kromme Haring is a recently opened Microbrewery and Brewpub set up by biologist and Brewmaster Stephen Grigg and beer aficionado Gijs Van Wiechen. Together they have built a beautiful bar and brewing space in the semi industrial part of the city. They are setting exceptional standards from the word go, having already won two awards for their beers before the brew kit has even arrived.

Michael will be introducing Wiper and True at 17:30 and 5 taps will be flowing with our freshly landed brews. He’ll be available to talk all things beer well into the evening and will hold a tasting of some rare bottled beers at 21:30. 

On the taps:

Amber Ale - Simcoe & Rye
India Pale Ale -  Quintet
Pale Ale - Kaleidoscope
Small Beer
Milk Shake

Looking forward to trying the De Kromme Haring beers and immersing ourselves in the Dutch beer scene. If we are lucky, the brew kit is going to arrive whilst we are there.

bier&big festival


We are delighted to be a part of this Years winter Bier&Big festival in Eindhoven. Some fantastic breweries on the list and it promises to be a great day. As their promo says: “Expect exquisite beers, glowing cheeks, big fires, fine tunes and all the fun that is brought by these dark months.”





At the beginning of this year Greg, one of London Craft Beer Festival founders, asked us whether we’d be interested in doing a collaboration with Partizan Brewing as we were sharing a bar with them at the festival in August. Of course, we didn’t hesitate.

If you attended London Craft Beer Festival you may remember trying the collaboration blend we had on, which was a nod to the history of beer. Partizan had brought along their Mild, X ale. Their modern interpretation of an early industrialised beer brewed to Courage Brewery’s 1915 recipe. Historically these young Mild beers would be blended with a higher strength, brewery matured ale called a Keeper Beer, or K beer in beer taxonomy, to add the aged flavours and create a new beer altogether – an XK Ale.

We brought along a Keeper Beer, a Barley Wine that was brewed in August 2015 and had been aging over Bourbon soaked oak chips for almost 12 months. At the festival we had both beers pouring and were offering the chance to try each separately, and then a blend of the two. When trialling the blend we found that every ratio brought out new and sometimes unexpected flavours. The balance of the freshness from the younger Mild and complexity from the aged Barley Wine play off each other in a captivating and unique way. 

We wanted to taste this delicious concoction again. We still had some of the Keeper Beer in tank at the brewery so we made plans at the festival to send this over to Partizan for blending with a new batch of their X Ale. This new X Ale was based on an 1860s Lovibonds recipe. 

The new blend presents itself as a rich and satisfying beer with spicy fruitcake notes, nutmeg, orange peel and a comforting biscuit malt character.
XK Ale will be available in 750ml bottle. We’ll be celebrating the launch of XK Ale in London at The Rake on December 1st and in Bristol at The Famous Royal Navy Volunteer on December 14th. Both tap takeovers will offer the chance to try the X Ale, Keeper Beer and XK Ale on draft so you can taste for yourself the magic of blending. 

winter palace
imperial stout


Launching this week, our first Imperial Stout - Winter Palace. With a name inspired, like the brew itself, by the history of the style.

Some 200 years ago, English breweries started to make strong stouts which could withstand the voyage to the Baltics and Russia. Characterised by a rich, sumptuous depth of flavour and a high alcohol content these strong stouts were well suited to the cold climates of their destinations and their luxurious nature made them popular with the Russian Imperial Court of the era.  The Winter Palace in St Petersburg is a palace in which the Russian monarchy might have enjoyed the first exports of what we now call Imperial Stout. 

Winter Palace was brewed to a traditional recipe and is filled with rich, roasted tones including bitter chocolate, molasses, dark fruit and coffee which combine to create a luscious, silky Imperial Stout. 

Available in 330ml bottle and keg from today. 




Wild and True

Earlier in the year we brewed a collaboration beer with Toast Ale, an organisation that advocates the use of surplus bread in brewing beer. This is when we first made contact with Hobbs House Bakery in search of some surplus bread to make our Bread Pudding Amber Ale. 
Around the same time we were wondering what to do with a batch of our Milk Shake Stout – our 19th brew of that beer. This batch of Milk Shake was tasting fantastic. It had tones of rich, sumptuous chocolate laced with sweet vanilla and a satisfying edge of coffee bitterness. Everything we look for in a Milk Shake. However, the beer didn’t condition as we had expected and the carbonation of the beer was affected, it was flat. We weren’t happy to release the beer, but we couldn’t quite part with it. 
As we were tasting our Bread Pudding beer in advance of it’s launch an idea surfaced: to reverse that concept, coming full circle, and create a bread from our beer. It instantly got the bakers amongst us talking and a brew planning session quickly became a bread planning session. We got back in touch with the team at Hobbs House and pitched the concept. They arrived at the brewery shortly after to pick up some bottles to start experimenting. In the weeks that followed we had the most welcomed surprise visits from Hobbs House with fresh from the oven trial batches, relished by our team at the end of long days and savoured next to Milk Shake. Hobbs House made several fantastic loaves before settling on a clear winner and unique recipe.  
The bread the Hobbs House bakers have created uses our Milk Shake Stout in 4 different ways. It is a date and walnut Stout sourdough. To create it they make a 24 hour Levain using Stout, strong flour and their sourdough starter. The dates are soaked for 24 hours in Stout and then added to the dough along with walnuts. The dough is then steamed with Stout in the oven and finished off with a sticky Stout glaze. The name chosen for the bread? Wild and True.  
Experimentation is important to us at Wiper and True and we never stop tasting, thinking, talking about beer and refining our recipes. We love keeping ideas moving and making improvements, but there will be inevitable, if rare, times that changes result in beers that don’t match our stringent quality control measures. We are delighted that our Milk Shake mistake has resulted in a different and wonderful creation that we can share and enjoy. A bread as delicious as the original beer.

Wild and True date and walnut Stout sourdough will be available at Hobbs House Bakery stores and Better Food Company stores in Bristol from Friday 18th November.



14/11/2016 - 18/11/2016


Durty Gurties pop up’s have become something of a team tradition and are now a hotly anticipated event in the brewery. Our beers have been featured in dishes on their menu at each one so far, in a number of guises - sourdough bread, chocolate cake and more. Our empty kegs even featured as light fittings at their first event. We didn’t hesitate when Stephanie, Mike and Dan approached us with the idea to brew a beer for this month’s pop up.

Durty Gurties celebrate locality and seasonality and this particular menu has a focus on foraged ingredients. We always like working with new ingredients, especially foraged ones. We have brewed previously with elderflowers picked from around the brewery in St Werburghs when we collaborated with Poco restaurant. We settled on quince as our seasonal ingredient of choice and the Durty Gurties team foraged 10 kilos for the beer.

As the beer would be accompanying food we didn’t want the quince to make it too tart or bitter, so chose to stew the quince to bring out the perfume and sweetness. This was then blended post fermentation with some of our Quintet India Pale Ale. This five hop combination beer celebrates the diversity of flavours hops can bring and the sweet perfume of the stewed quince adds another layer to the satisfying complexity of this ale.

Futterwacken IPA will be exclusively available at Durty Gurtie’s Alice in Wonderland themed pop up on Wednesday, Thursday, Friday and Saturday this week.


italy visit
wiper and true x etnia

la belle alliance



Our Head Brewer William Hartley will be heading over to Italy on Friday to brew a collaboration beer with Etnia. Our starting point for the collaboration was to look for inspiration from each brewer’s respective country. We’ll be brewing a red Barley Wine, which will be split in half between Italian red wine barrels for ageing and kegs to drink fresh. The intention is to create a fruity, boozy red Barley Wine using all-English hops, malted barley, crystal malts and English ale yeast. The Italian red wine barrels will add further complexity and depth of flavour.

We’ll keep you up to date on the progress of the barrel ageing, and when we plan to release each of the resultant beers. 

William is also attending two tap takeovers during his visit. One at La Belle Alliance in Milan on Friday 28th October and the other at Stavio in Rome on Saturday 29th October. Both bars will be showcasing a selection of our freshest brews.




Each Brewdog bar in the UK has collaborated with a local brewery of their choice to create a one-off beer, all of which will be pouring in the bars over the weekend of 22-23rd October. You can find the full list of beers here. We were really chuffed when the folks over at the Bristol bar asked if we’d be up for being involved. 

Inspiration for our brew came from what the team there might turn for at the end of a late shift, seeking the the satisfying hit of something strong, bitter, zesty and aromatic. If not a beer, something like a Negroni maybe. Strong and bitter? How about a double IPA? Zesty and aromatic? Lets add orange and lime zest with some toasted coriander seeds. Don’t Get Lemon combines burnt orange citrus notes with pronounced hop flavours and long-lasting herbal bitterness.
We hope the resulting brew delivers on its inspiration for thirsty bartenders and couldn’t be more excited to have it pouring alongside so many other unique brews. We’ll be down at Brewdog Bristol on Saturday 22nd October to toast to our co-brewers the Brewdog Bristol crew, and taste the other delights on offer.

dugges bryggeri x wiper and true





We were introduced to Dugges back in summer when they visited Bristol for the inaugural Bristol Craft Beer Festival. Their Tropic Thunder Sour Ale had been one of our beers of 2016 so we didn’t hesitate when a collaboration brew was suggested. 

After some discussion, we thought it would be interesting to explore what inspiration we could each bring from our respective countries to the brew. For our first brew here in Bristol, we wanted to bring a Swedish twist to an English Classic. An English Mild seemed an obvious choice, it is a beer style that we had been wanting to brew for a while – an overlooked style, with a lot to offer. We were inspired by Partizan’s X Ale which we blended with our Keeper Ale at London Craft Beer Festival earlier in the year (you can read more on that lower down the News page) – Partizan’s Mild had a gorgeous depth of flavour and drinkability. The Mild recipe we developed was chosen for a rich malt sweetness and classic fruitiness from traditional British yeast.  

And so to the Swedish twist. When discussing traditional Swedish foods and ingredients Tomas from Dugges suggested Lingonberries. These small, tart, red berries are distant cousins of cranberries and are an abundant wild fruit in Scandinavia. We were intrigued to brew with them and so shortly after, a vat of Lingonberry Juice arrived here at the brewery in preparation of brew day. We tasted and blended the juice and became really excited about the concept. The resulting beer has become a kind of sour fruit Mild, crossing genres and creating something unique. It has tartness and hedgerow fruits from the berries and a strong malt-sweet finish. 

As some of you may have read we had intended to launch this beer at a joint tap takeover with Dugges at the Hanging Bat in Edinburgh on Wednesday 12th Oct, and Thursday 13th October. Our head brewer Will often says that brewers make wort and yeast makes beer and this beer has been true to his adage. The beer has conditioned slower than we anticipated and whilst it’s tasting great, the flavours haven’t developed and progressed as far as we think they will go so we’ve taken the decision to hold off on the release of the beer. Although our joint event at the Hanging Bat will be going ahead, the Lingonberry Mild will not be pouring. 

We expect the beer to be ready in the next few weeks so keep an eye out for the release later in the October. 

We’re due to visit Sweden early next year to brew a second beer which will again unite the flavours and inspiration from both countries. 


Cheltenham beer week




This month Cheltenham is going to be the first town (not city) in the UK to host it’s very own Beer Week, across a ten-day period from the 16th – 25th. 

We’re delighted to be joining the line-up of events with a beer pairing menu at The Ox. We have been long-time admirers of their food, they create dishes with local, seasonal produce cooked to perfection. The menu they have created specifically for the evening has had us all daydreaming in the brewery – it works on classic flavour combinations with the usual Ox twist. Each pairing suggested provides something different whether that be to complement, to contrast or to accentuate. We'll be discussing our chosen pairings on the night prior to each course being served. 

The Ox & Wiper and True
Beer Dinner


White crab meat, mango salsa, curry oil, coconut gel.

Wiper & True Citra and Rye Amber Ale


Blue cheese pannacotta, apple & celery salad, pickled grapes.

Wiper & True Rhubarb Sour


Pork loin, burnt apple puree, carrot quinoa, pork quavers.

Wiper & TrueIn The Rye Saison


Chocolate, cashew ice cream, orange puree.

Wiper & True Milk Shake Stout


Tickets for this event are £40 – you can book your place here

orange blossom
india pale ale

Netherlands tour

Brewed in celebration of our first trip to the Netherlands and taking inspiration from their national colour – Orange Blossom is an India Pale Ale collaboration with our fellow travellers, Arbor Ales. It has been brewed with hops renowned for their bold citrus flavours; Amarillo brings juicy clementine and Pacifica adding richer marmalade notes. In addition to the hops, 30kg of candied orange peel was added to the boil, plus a few more in the dry hopping stage to ensure we didn’t fall short of the mark.

Mr Wiper, and friends from Arbor Ales will be attending two tap takeovers this weekend, both featuring this new collaboration amongst many others.

Sat 10th Sept – In De Wildeman, Amsterdam 

Sun 11th Sept – Van Moll Brewpub, Eindhoven

bread pudding
homebrew recipe

To celebrate Bristol Beer Week, and encourage homebrewers to brew using surplus bread waste, we’ve released the recipe for Bread Pudding our collaboration with Toast Ale that uses a slice of bread in every bottle. 
This week is all about exploring the beer world, so what better way to celebrate it than to brew one for yourself! Let us know how you get on with the recipe. 
Happy brewing!

You can download the recipe here. 

lines brew co x wiper and true

LAUNCHING 29/08/16


When we heard that Tom Newman was setting up a new brewing project we were really excited. Tom has teamed up with Chef Scott Gander to create Lines Brew Co, a brewery born out of an inspiration from local, seasonal ingredients and wild farmhouse flavours. 

Tom asked if we’d be interested in doing a collaboration brew whilst he set up his new kit (he’s been digging boreholes and foraging!) and we began discussing what the two breweries could come together to create. There was one seasonal ingredient, rhubarb, that we had previously brewed a pilot batch with together whilst Tom was at Celt Experience. The beer was fantastic, but we ended up drinking all of that one ourselves so we were keen to revisit the idea again and explore it’s potential as an addition. The beer we settled on was a kettle-soured Wheat Beer - a Berliner Weisse - made with fresh rhubarb juice. Our memories of making and enjoying the previous batch left us excited for the aromas, colours and unique flavours to come. 

We brewed the beer together over a four day period at the end of July. We adopted the traditional kettle-souring methods by inoculating wort with lactobacillus. Lactobacillus is a culture of bacteria found in live yoghurts, sourdough breads and pickles like sauerkraut.  We encouraged the growth of the bacteria which gently soured the wort, before we boiled it all up and blended it with fresh Yorkshire rhubarb juice.

The resulting beer has an initial soft wheat base that gives way to a complex sour fruit finish. It's one of those beers that we haven’t been able resist sneaking to the tank for little samples, fascinating our taste buds with its constant flavour transformations. It’s been through stages of tasting like a natural wine, a hoppy pale ale and fresh gooseberries. The profile changes by the day and every time we’ve tried it, we have picked up something new. Luckily, unlike the last one, we’re pleased to say that we brewed enough to be able to share it with you now. 

Weiss Lines will be launching at our Bank Holiday Day Party at Kongs of King Street, where our brewers will be joining Tom from Lines Brew Co in giving a talk about the beer’s conception and inspiration alongside a tasting. We'll also have Weiss Lines available at all sessions of Bristol Craft Beer Festival.


launching in bristol beer week


We are fascinated by the infinite possibilities that water, malt, yeast and hops provide. Our aim is to celebrate these ingredients in what we do every day. However, we are aware brewing isn’t the most environmentally friendly activity. We try to do our bit by sending our spent grain off to a local farmer for cattle-feed and letting St Werburghs allotment holders take our used hops for fertiliser, but we know we can do much more.

A few of us saw the TV coverage around the launch of the first batch of Toast Ale earlier this year. So we were delighted when they contacted us to see if we would like to collaborate with them to brew and sell a beer in Bristol - a beer using local surplus bread. The additional brewing challenge this offered and Toast Ale’s mission that “the alternative to waste is delicious!” really inspired us.

Determined not to make life easy for ourselves we decided that we wanted to add a twist to their existing Pale Ale recipe. We remembered that traditionally bread pudding is made with leftover bread, started salivating at the thought of those wonderfully indulgent flavours and textures and mused as to how we could brew a beer that would showcase them. The result is the creatively named Bread Pudding, a 6.4% Amber Ale, which we’ve decided to make our Bristol Beer Week special. Profit from this beer will go to Feedback an environmental organisation that campaigns to end food waste at every level of the food system.

Bread Pudding will be launching in Bristol Beer Week and available in bottle and keg across the city during the week.

Aside from the brewing challenge and raising some money for charity, we also want to use this as an opportunity to encourage local brewers and home brewers to have a go at making beers using leftover bread. As part of our Bristol Beer Week activities, our brewers are hosting a lunch for home brewers at Kongs of King Street full details of which can be found – here

xk ale

12/08/16 - 14/08/16

When Greg, one of London Craft Beer Festival founders, asked us whether we’d be interested in doing a collaboration with Partizan Brewing as we were sharing a bar with them at this years’ festival - we didn’t hesitate. We’ve been big fans of their beautiful design, and fantastic brews for a long time and have huge respect for how they have built their brewery and identity in the craft beer world.

Michael headed over to Partizan to discuss the collaboration in more detail and it became clear that our hectic brewing schedules were going to make creating a new beer difficult. Andy from Partizan started to explain the concept behind their X ale, a modern interpretation of an early industrialised beer brewed to Courage Brewery’s 1915 recipe. Historically these young Mild beers would be blended with a higher strength, brewery matured ale called a Keeper Beer to add the aged flavours and create a new beer altogether – an XK Ale.

Back in tank in Bristol we had a Barley Wine that had been conditioning over Bourbon-soaked oak chips for nearly 12 months. A Keeper Beer. And now, we had the beginnings of an XK Ale.

When trialling the blend we found that every ratio brought out new and sometimes unexpected flavours. The balance of the freshness from the younger Mild and complexity from the aged Barley Wine play off each other in a captivating and unique way. 

XK Ale, the serendipitous Wiper and True and Partizan blend, will be available to try at all sessions of London Craft Beer Festival this weekend.





In Bristol Beer Week 2015 one of the highlights was welcoming people in to the brewery for the day to brew with us and learn more about what we do. Sharing appreciation, knowledge and excitement about beer is the heart of Bristol Beer Week and we’re really looking forward to opening our doors again this year.

We are offering the opportunity for 3 people to join us for the day and be guided through the creation of one of our beers from beginning to end. That means we’ll also invite you back to enjoy the first tasting of the brew you have helped us craft – and you get a case to take home and share with your friends.

The details:

This year we have one brew date with 3 spaces –

Tuesday 30th August 08.00 – 18.00 Brewing a Pale Ale

If you are interested please email your name and contact details to with the subject ‘BBW Brewer for a day’.

The deadline is Thursday 18th August with names being picked out of a hat and contacted on Friday 19th August. 

london craft beer festival

London Craft Beer Festival
29-32 The Oval
E2 9DT

12/08/2016 - 14/08/2016

We couldn't be more excited to be returning to London Craft Beer Festival this year. Last year's festival was a highlight of 2015, there was a great atmosphere, fantastic beers, good music and a lovely crowd. We'll be bringing some new brews and old favourites along and will most probably be dancing on the bar. Again. 

Full beer list which will be on over the course of the weekend:

  • India Pale Ale - Quintet
  • Milk Stout - Milk Shake 
  • Saison - In The Rye
  • Amber Ale - Citra and Rye
  • Sour Black IPA - All the Colours of the Dark
  • Pale Ale - Citra
  • Pale Ale - Kaleidoscope
  • Wheat Beer - Bristol Vice

We'll also be doing a collaboration blend with Partizan Brewing at the festival the details of which we'll leave as a surprise. 


For updates and information:

#BrewedinBristol Takeover

203 Holloway Road
N7 8DL

14/07/2016 – 28/07/2016


BeerKat find a disused pub, fill it with good beer, great street food and live music and then throw a great big party. As soon as we heard about this, we wanted in.  We're really excited to be following Beavertown and Siren's recent residencies at their current site on Holloway Road with a takeover along with our fellow Bristolians Moor Beer and Bristol Beer Factory. There will be three storeys of Bristol beer, music and food. We'll have 11 different beers available and T-shirts for sale.

Not wanting to miss out on the party, we'll be heading down on Saturday 16th July giving you the chance to meet our Head Brewer and join us for a tasting of our recent collaboration with independent psychedelic cinema night Hellfire Video Club - a sour black IPA 'All the Colours of the Dark' inspired by a 70s Italian psychedelic horror film of the same name.

We're looking forward to bringing our Bristol brews to the BeerKat party. See you there.

LAUNCHED 01/07/2016

Oddbins No 7.png


Now available the seventh beer in our collaboration series, brewed in partnership with Oddbins. Oddbins No.7 is a modern Amber Ale brewed with the aim of producing the perfect balance between traditional malts and new world hops.

Simcoe, Mosaic and El Dorado hops bring notes of pine and stone fruit to the rich toffee and biscuit malt base. Oddbins No.7 is exclusively available in Oddbins stores. You can find your nearest stockist here.

We'll be launching the beer at events at Oddbins Blackheath and Oddbins Clifton on Friday 1st July. Our brewers will be on hand between 6 - 8pm at both stores to discuss the collaboration process and talk about the beer. 




27/08/2016 - 02/09/2016

We’re incredibly proud to brew, and be part of the brewing community, in Bristol - it’s such a creative, vibrant and inspiring city and the last year has seen more amazing breweries and bars join the fold.

Bristol Beer Week gives us the opportunity to celebrate the beers the city produces, and also welcome other breweries from across the UK and around the world to show us what they’ve been up to. We can’t wait to see what this year’s Bristol Beer Week has in store, particularly with the addition of Bristol Craft Beer Festival as the culmination.

We have a few exciting things planned including the launch of a very special collaboration beer, the opportunity to join us and brew for the day and of course, a massive party.



We’ll be taking over 20 lines at Kongs of King Street and running a series of talks, tastings and other events throughout the day. More announcements to follow…

Tutti I Colori Del Buio
All the colours of the dark

We have collaborated with Hellfire Video Club, a Bristol-based film night who bring psychotrophic celluloid to the Bristol public on a monthly basis. Our collaboration marks their 5th birthday and the beer we've created takes it’s name and inspiration from cult Italian psychedelic horror film “Tutti I Colori Del Buio”, translated as “All the colours of the dark”. 

You may think that a 70’s psychedelic horror film is a strange place to seek inspiration for brewing but we wanted to brew a beer as mesmerising as the film. A beer that challenged the senses and was bizarre but satisfying and enjoyable. Something that left you puzzled but with a smile. We settled on a sour black India Pale Ale which we will be launching at a series of events in June. 

Italian Launch
Arrogant Sour Festival
Reggio Emilia
03.06.2016 – 05.06.2016

We’re delighted to be launching Tutti I Colori Del Buio at Arrogant Sour Beer festival in Italy. Our head brewer Will is flying over and will be around to discuss the beer and the brewing process. 

Further details - 


20.06.2016 – 26.06.2016

We'll be launching this collaboration at a series of UK events in the week of the summer solstice. Full event announcements to follow. 


06.05.2016 – 08.05.2016

We’re excited to have our beer pouring at a couple of events at Paris Beer Week this year.

Tap Takeover

La Fine Mousse
4 bis Avenue Jean Aicard


La Fine Mousse has welcomed British breweries to takeover it’s 20 lines for the evening on Friday 6th May. Our beer will be pouring alongside The Kernel, Partizan, Beavertown, Weird Beard, Redchurch Brewery, Tiny Rebel and Moor Beer. We couldn’t wish for better company on the bar and hear the food served at La Fine Mousse is something special too.

Further details:

Foire De Paris
Paris Expo
Porte De Versailles


Our beer will also be pouring at the Foire De Paris during the beer week celebrations. Our Milk Stout Milk Shake, India Pale Ale Quintet and Pale Ale Kaleidoscope will all be available at the Foire. 

Further details:


Small Bar
31 King Street



On Thursday 12th May we’ll be launching our latest collaboration with Left Handed Giant Brewing Co. Our second incarnation of Bristol Vice is a kettle-soured Wheat Beer. It has amazed us with it’s flavour transformations and developments during it’s time in tank. The resulting brew is bright with tart citrus with a sour gooseberry finish.

We’ll be doing a joint tap takeover with Left Handed Giant on the night with each of us having 10 different beers pouring.

Beer List


  • Wheat Beer – Bristol Vice
  • Wheat Beer – White
  • Amber Ale – Blossom
  • Amber Ale – Red Orange
  • Pale Ale – Kaleidoscope
  • Pale Ale – Temple Tree
  • India Pale Ale – Autobahn
  • India Pale Ale – Quintet
  • Milk Stout – Milk Shake
  • Milk Stout – Hard Shake
  • India Pale Ale - Chomp House Brew

CF10 1EH



For our first tap takeover in Wales, where better to be taking over the taps than bastion of the craft beer world - BrewDog. We’ll have 10 different beers on tap including our latest Pale Ale Kaleidoscope and our new Wheat Beer White.

Our brewers will be on hand to discuss the beers and to answer any questions you may have.


  • Wheat Beer – White
  • Pale Ale – Mosaic
  • Pale Ale – Kaleidoscope
  • Pale Ale – Temple Tree
  • India Pale Ale – Quintet
  • India Pale Ale – Citrus and Sevens
  • India Pale Ale – Chomp House Brew
  • Amber Ale – Red Orange
  • Milk Stout – Milk Shake
  • Milk Stout – Hard Shake

For updates and more info -




On Thursday 21st April our brewers will be heading over to The Griffin in Bath where there will be a range of our latest beers on tap, including our new Wheat Beer White. There will also be the first chance to try our Red Orange Amber Ale on cask. 



  • India Pale Ale – Quintet 
  • Amber Ale – Red Orange


  • Pale Ale – Kaleidoscope
  • Pale Ale – Temple Tree
  • India Pale Ale – Autobahn
  • Porter – Pink Peppercorn 
  • Wheat Beer – White 

For updates and info - 

Sally Brew Session
The Salutation Inn
Ham, Gloucestershire


11am - late


Our head brewer Will got very excited when he heard that the Salutation Inn had placed a beer order, as he had heard great things about their famous Brew Sessions where breweries from across the country come down and brew tweaked versions of their flagship beers on their 2.5BBL kit. Needless to say, when we were then offered the opportunity to come down and do a brew session we jumped at the chance.

Pete Tiley, landlord of the Salutation Inn and head brewer at their microbrewery came down to the brewery to discuss ideas for our Brew Session and after bouncing around several ideas including a brew containing raw meat (maybe next year) Pete began to tell us about how the pub sits on the Estate of Berkeley Castle.  Within the castle there are underground cellars which would have been used to condition beers made at the estate in years gone by. This inspired us to try and recreate how beers would have historically been brewed at the estate.

We are going to experiment with Parti-Gyle brewing, where one mash will be used to create two distinct beers. Historically this is close to the brewing style that would have had to been adopted by those brewing on the Berkeley Estate and we’ll be conditioning our beer in the very same cellars in Berkeley Castle.

This process is driven by experimentation and we’re not sure how it’s going to turn out! The brew sessions are completely open to the public, so you will be able to watch our brewers in progress, ask questions and try the beers at their different brew stages. There will also be a selection of Wiper and True beers on the bar and we hear a very tasty Brewers Brunch on the food menu.


We're excited to announce that we will be launching our very first Wheat Beer over the Easter weekend in March. 

White has been crafted to balance crisp, tart hop flavours of citrus, grape and pineapple with distinctive yeast characteristics on a sumptuously soft wheat base. 

We'll be launching White at a series of events over the Easter Bank Holiday weekend in March.





We’ll be simultaneously launching our very first Wheat Beer in Bristol and London on Thursday 24th March. In Bristol, at CAMRA Bristol’s branch pub of the year 2016 – The Volunteer Tavern, our brewers will be joining Pete and the team for a 6 strong tap takeover, and there will be the chance to try our Wheat Beer for the first time.

Beer list

  • Wheat Beer – White
  • Pale Ale – Mosaic
  • Pale Ale – Australia
  • Amber Ale – Huckleberry
  • India Pale Ale - Quintet

For updates and more info -

wheat beer launch & tap takeover
brewdog Shepherds bush
15-19 Goldhawk road
London wc12 8qq


6pm until late


On Thursday 24th March we’ll be launching our first ever Wheat Beer, White in London at BrewDog Shepherds Bush. To start the Easter weekend right, we’ll have 18 different beers on tap including a one-off oak aged Barley Wine. Our brewers will be there to talk about this, brewing White, and any other beery things you’d like to discuss with them.

Beer List

  • Wheat Beer – White
  • Pale Ale – Southern Cross
  • Pale Ale – Australia
  • Pale Ale – Triptych
  • Pale Ale – Mosaic
  • Amber Ale – Red Orange
  • Amber Ale – In The Pines
  • Amber Ale – Amarillo
  • Amber Ale – Huckleberry
  • India Pale Ale – Quintet
  • India Pale Ale – Citrus & Sevens
  • Milk Stout – Milk Shake
  • Milk Stout - Hard Shake
  • Chomp House Brew – Batch 8
  • Barley Wine – Graceland
  • Small Beer – Number 15

For updates and more info -

Tap Takeover
Bottle Shop
128 Druid Street
London, SE1 2HH


10AM - 5PM


We can’t think of a better way to spend a Saturday afternoon than whiling away the hours along the Bermondsey Beer Mile.  So we’re excited to be taking over the taps at The Bottle Shop on Saturday 26th March and becoming part of the mile for the day.

Our brewers will be on hand to discuss our new Wheat Beer and the recipe development and inspiration behind it. You’ll also have the chance to sample it for yourself, and take some home with you.


  • Wheat Beer – White
  • Pale Ale – Australia
  • Pale Ale – Triptych No. 11
  • Pale Ale – Mosaic
  • India Pale Ale – Citrus & Sevens
  • India Pale Ale – Quintet
  • Amber Ale – Red Orange
  • Chomp House Brew – Batch 8
  • Milk Stout – Hard Shake
  • Milk Stout – Milk Shake (on Nitro line)

For updates and more info



Our head brewer William Hartley is heading over to the legendary Ma Che in Rome on Saturday the 5th March to showcase a selection of our beers.

Ma Che prides itself on the quality of its international beer selection and the effort they go to in order to serve those brews to perfection. This includes having two separate refrigerated cellars with different temperatures to suit a range of beer styles.

Our beers will be pouring alongside brews from Cloudwater Brew Co in Manchester, whose innovative brewing and beautiful design we admire greatly. We couldn’t wish for better company on the bar.


  • India Pale Ale - White Cloud 
  • Milk Stout - Milk Shake
  • Pale Ale - Southern Cross
  • Amber Ale - Red Orange

Tap Takeover
The Craft Beer Co,
Covent Garden
High Holborn, London,

12pm - late

On Saturday 27th February we’ll be taking over the taps at The Craft Beer Co in Covent Garden. On offer there will be 16 different keg beers, 10 cask beers and a selection of bottled beers. We’ll have new releases, one-off brews and our brewers will be on hand to discuss the beers and chat about what is coming in the tanks.



  • Pale Ale - Winter Oats
  • Pale Ale - Southern Cross 
  • Pale Ale - Australia
  • Pale Ale - Triptych No. 11
  • Amber Ale - Winter Rye 
  • Amber Ale - In The Pines
  • Amber Ale - Red Orange
  • Amber Ale - Amarillo
  • India Pale Ale - Sorachi Ace
  • India Pale Ale - Quintet 
  • India Pale Ale - White Cloud 
  • India Pale Ale - Chomp House Brew
  • Barley Wine - Barley Wine
  • Small Beer - Batch No. 14
  • Milk Stout - Hard Shake
  • Milk Stout - Milk Shake


  • Porter - Pink Peppercorn
  • Pale Ale - Triptych No. 11
  • Pale Ale - Australia 
  • Milk Stout - Milk Shake
  • Milk Stout - Hard Shake
  • India Pale Ale - Citrus & Sevens (Lemons)
  • India Pale Ale - Citrus & Sevens (Seville Oranges)
  • India Pale Ale - White Cloud
  • India Pale Ale - Quintet 


  • Winter Ale - Whitefriars
  • Pale Ale - Southern Cross
  • Amber Ale - Red Orange
  • Milk Stout - Hard Shake
  • India Pale Ale - White Cloud 




The Celt Experience Fire festival celebrates the ancient Pagan ‘Imbolc’ - a special date in the Celt calendar announcing the beginning of Spring. We’re really excited to be attending this year,  not only with a specially selected range of our beers for the bar but our brewers will also be taking part in a live collaboration brew with Celt Experience, Northern Monk and Brew by Numbers. It promises to be a night filled with beer, art, music, food and of course, fire. 

Tickets -

You can also catch a bus from King Street in Bristol to and from the festival.

Hope to see you there.



On Wednesday 3rd February we’re going to be taking over the taps of Brixton institution The Crown & Anchor for their biggest ever single brewery tap takeover and what better way to end a dry January. There will be 6 cask and 9 keg beers, offering the chance to compare the same beer along with new releases and one-off brews including our first ever Barley Wine.



  • Pale Ale - Southern Cross
  • Pale Ale - Australia
  • Amber Ale - Winter Rye
  • India Pale Ale - Sorachi Ace
  • Barley Wine - Barley Wine
  • India Pale Ale - Quintet
  • India Pale Ale - White Cloud
  • Milk Stout - Milk Shake
  • India Pale Ale - Chomp House Brew


  • Milk Stout - Hard Shake
  • Porter - Pink Peppercorn
  • Pale Ale - Triptych No. 11
  • India Pale Ale - White Cloud
  • India Pale Ale - Citrus & Sevens
  • Pale Ale - Australia

christmas tap takeover

2015 has been a big year for us full of lots of exciting changes so we thought we should end the year with a bit of a celebration. For our final event of the year the lovely folks over at The Famous Royal Navy Volunteer have given us an early Christmas present and let us take over all 16 of their lines and fill their fridges for what promises to be veritable festive feast of beer.

We'll be showcasing new styles and have some beers available in cask and keg so you’ll be able to compare and contrast to your hearts content. In total we'll have 28 different beers available. Our recommendation? Book Friday off work.



  • Pale Ale – Australia
  • Pale Ale – Southern Cross
  • Amber Ale – Winter Rye
  • Amber Ale – In the Groves
  • India Pale Ale – White Cloud
  • India Pale Ale – Soarchi Ace
  • Winter Ale – Whitefriars
  • Stout – Milkshake
  • Saison – Prelude
  • Winter Ale – Abbey Rye


  • Stout – Milkshake
  • India Pale Ale – White Cloud
  • Pale Ale – Southern Cross
  • India Pale Ale – Citrus and Sevens
  • Porter – Pink Peppercorn
  • Amber Ale – Winter Rye


  • Saison – Small
  • Winter Ale – Abbey Rye 750ml
  • Winter Ale – Abbey Rye Vintage 750ml
  • Small Beer – Small Beer
  • Porter – Plum Pudding
  • Amber Ale – Simcoe Stream
  • Amber Ale – In the Groves
  • Pale Ale – Winter Oats
  • Pale Ale – Australia
  • India Pale Ale – White Cloud
  • Winter Ale – Whitefriars 330ml
  • India Pale Ale – Citrus and Sevens


Dress code: Christmas jumpers ill-advised but will be tolerated. 

 BA1 1BZ


It's been a whirlwind couple of months here at the brewery with the arrival of four new tanks and a chockablock brewing schedule ahead of Christmas. Our brewers have been busy developing new brewing styles and exploring new ingredients.

So now we’ve worked up a thirst, where better to unveil our most recent creations than Colonna and Hunter in Bath. The Wiper and True team always visit this watering hole with great anticipation to see which interesting, and undoubtedly, excellent beers James and co. have curated each week. We're delighted to be taking over the taps for the evening and share with you our latest beers. We’ve also created some unique experimental brews especially for the tap takeover. Our brewers will be on hand to talk you through the inspiration and development of each one and tease you with what is coming in the tanks.




Making it's debut, this will be the first opportunity to taste our newest style of beer. You'll find complex rich stone fruit and pine flavours in this warming ale.


A bespoke oaked version of our Belgian style Winter Ale made especially for Colonna and Hunter. Distinctive yeast flavours ranging from white grapes to biscuit, balanced with hedgerow fruits and a gentle sourness.


Four Australian hops unite to bring bright tropical notes. Passion fruit, grapefruit and pineapple.


Our take on the traditional Milk Stout - copious chocolate malts laced with vanilla. 


Single hopped with Sorachi Ace. Distinct lemon citrus, light floral notes and a touch of green tea.


Trappist style beer brewed with traditional yeast, rye and a seasonal twist of dates and grapefruit.

tap takeovers in italy
18.11.15 - 21.11.15


Our Head Brewer Will Hartley is heading out to accompany some of our favourite brews in Italy. Our tap takeover destinations are:

18.11.15 Sloan Square, Milan
19.11.15 Ines Stube, Lecco
20.11.15 Archea Brewery, Florence
21.11.15 Lortica, Bologna

indy man BEER con
victoria baths, MANCHESTER, M13 0FE
08/10/15 - 09/10/15


INDY MAN BEER CON calls itself a multi-sensory, headlong, hop-forward beer extravaganza, we were lucky enough to attend last year and couldn’t agree more so we’re really pleased to be returning this year to pour our beers. We’ll be in good company, with over 50 of the best international and UK breweries showcasing their lovely beer.

You’ll be able to find us at the evening session on Thursday 8th and on Friday 9th October at both the evening and day sessions. Our brewers will be on hand to discuss the beers, chat about our new brewery and what’s coming in the tanks.



A family of three hops; Nugget, Simcoe and Mosaic come together to create complex stone fruit flavours and earthy pine notes.


All New Zealand hops bring bursts of strawberry and lime on a crisp yet creamy malt base.


Single hopped Pale Ale exploring the magnificent Mosaic hop that brings a plethora of citrus, tropical fruit and pine flavours.


Poco restaurant collaboration. Brewed with over 3,500 handpicked elderflowers, all British hops and Wiltshire malt. Bright citrus notes with a subtle floral finish.


Rum-soaked raisins, soured Stout and a new batch of Porter, oak aged together for three months to produce an intense flavour combination of sweet vanilla and rich dried fruits with a gentle hint of sourness.


A rich, velvety and satisfying Milk Stout abundant with chocolate and vanilla flavours.



Bristol Beer Week offers the opportunity to share appreciation and knowledge of beer along with the chance to have one-of-a-kind beer experiences. With this in mind, during Bristol Beer Week we are offering the opportunity for 4 beer adventurers to join our brewers for the day and be guided through the process of one of our beers from beginning to end.

That means we’ll also invite you back to enjoy the first tasting of the brew you have crafted with us – and give you a case to take home.

The details:

We have 2 brew dates both with 2 spaces each –

Tuesday 22nd September | 08.00 – 18.00 | Brewing an Amber Ale

Friday 25th September | 08.00 – 18.00 | Brewing a Milk Stout

If you are interested please email your name, contact details and your preference for day (if you have one) to with the subject ‘BBW Brewer for a day’.

The deadline is Thursday 17th September with names being picked out of a hat and contacted on Friday 18th September.




The wane of Summer and wax of Autumn heralds Bristol Beer Week. It’s third year will see a host of events from breweries and bars all over the city, including unique brews from Bristol’s finest.

Having failed miserably in our attempt to organise a piss up in a brewery last year, we’ve decided to see if we can do a little better in a pub. Where better to do so than with our very first customer: The Hillgrove.

As some of you may know, our beer tends to go into either bottles or kegs so the idea of us taking over the taps somewhere with 6 keg and 12 cask lines initially left us a little flummoxed. Always keen to embrace a challenge, after several weeks of head-scratching and endless discussions we decided that the best thing to do was to put some beer into cask!

So this evening will be a little different to previous takeovers we’ve done, with some one-off casks, some beers appearing in both keg and cask so you can compare and contrast and also a few beers from other breweries further afield that we’ve curated especially for the night. Our full beer list for the night will be:


  • Saison - Elderflower
  • India Pale Ale - Quintet
  • Amber Ale - Simcoe Steam
  • Chomp House Brew - Chomp House Brew
  • Saison - Cobbles and Clouds
  • Pale Ale - Mosaic



  • Porter - Bristol Blend
  • Porter - Phoenix
  • Amber Ale - In the Pines
  • Stout - Small
  • Pale Ale - Triptych No.10
  • India Pale Ale - Family Tree
  • Pale Ale - Mosaic



  •  Ashley Down Brewery, Rye Beer - Stax
  •  Northern Monk Brew Co, American Pale Ale - Faith
  •  Magic Rock Brewing, Red Ale - Rapture
  •  Ilkely Brewery, Pale Ale - Rosa Ostara
  •  Hawkshead Brewery, Red Ale - Sundown




The Wiper and True team are really looking forward to our inaugural tap takeover in London. Treading in the footsteps of some distinguished past participants, where better to start than the last Thursday of the month session at The Fox. Joining us will be our fellow Bristol-based brewing friends, Left-Handed Giant.

There will be plenty of variety with a range of 12 beers across keg and cask, including some of our freshest new brews. We will be on hand to discuss the beers, chat about our new brewery and what's coming in the tanks.

The Fox will also be doing their usual Chicken Wing Thursday menu with, well, chicken wings in almost as many permutations as there will be beer.

We hope to see you there.


  • Amber Ale - Ella
  • Amber Ale - Huckleberry
  • Amber Ale - Simcoe Wheat
  • India Pale Ale - Autobahn
  • India Pale Ale - Citra
  • India Pale Ale - Citrus and Sevens
  • Milk Stout - Milk Shake
  • Pale Ale - Triptych No.6: Citra, Galaxy, Mosaic
  • Pale Ale - Triptych No.7: Amarillo, Columbus, Simcoe
  • Stout - Oats


  • Milk Stout - Milk Shake




The Wiper and True team will be in the vaults of The Beer Emporium on King Street from 7:30, for a beer launch and tap takeover.

Open to all, you’ll find plenty of variety with seven beers on keg and two on cask. There will be a great mix of familiar favourites plus some of the freshest new Wiper and True brews which you can taste for the first time.



•    Amber Ale - Ella
•    Amber Ale- Citra and Rye
•    *India Pale Ale - Black
•    *India Pale Ale - Sorachi Ace
•    Pale Ale - Triptych No.6: Citra, Galaxy, Mosaic
•    Pale Ale - Triptych No.7: Amarillo, Columbus, Simcoe

    *Available for the first time


•    Porter - Rye Porter
•    Milk Stout - Milk Shake

Our brewers will be on hand to discuss the beers on the night, what’s happening with our new brewery build, and what’s in the tank.

Accompanying the multitude of brews will be delicious small bites from the Beer Emporium kitchens cooked up using Wiper and True beer, perfectly moreish.

All this beer needs some background music, so we’re bringing the Wiper and True 'Brew Day Playlist' for the evening, mixed live by our multi-skilled bottler by day, DJ by night, who you may recognise from Hellfire Video Club.

Any enquiries can be sent to

See you there.


Tomorrow night you’ll find the Wiper and True team at CHOMP to launch the second batch of our beef inspired beer, bespoke brewed to pair with CHOMP’S exquisite burgers. 

We’ll be serving beers and be on hand to discuss the collaboration of brewers and chefs to create the perfect pint pairing for a burger. 

To celebrate the launch, CHOMP have created a one off burger laced with beery deliciousness:

Brioche bun | Chomp House Brew battered onion rings | Pulled beef cooked slow in Chomp House Brew | Beef patty | Chomp House Brew bbq sauce | shredded iceberg | Chomp House Brew Mayo


Thursday, January 15th, 6-10pm

Booking Recommended

Call 0117 929 3322 | Email

CHOMP | 10 St Nicholas Street | Bristol | BS1 1UQ



30TH OCTOBER, 6 – 8 PM



Join us to experience our new brew Dr. Strangelove – an India Pale Ale made with hand crafted espresso shots from our friends at Extract Coffee Roasters.

Our brewers and the Extract crew will be on hand to talk about beer, coffee and anything else that takes your fancy.

There will be samples of Dr. Strangelove, along with plenty of other Wiper and True beers and some specially selected morsels from Boston Tea Party.


Dr. Strangelove will be available in all Boston Tea Party outlets from Friday 1st November and other purveyors of Wiper and True the following week.




Over at the brewery we've had a slight change of plan due to a licensing issue. We forgot to get one. The good news is that thanks to some of our friends we've found a great venue to host this weekend's Beef & Beer.

Near the ever popular Yurt Lush on Temple Quay, The Goods Yard is a shipping container with a difference,  but we'll be serving up the same combination of beef, beer, live music and DJ's that you've come to love.

The CHOMP truck will be serving some serious hamburgers and Wiper and True and Ashley Down Brewery will be jumping behind the bar. Your favourite brews will be on tap as well as something special from each of us to provide the perfect full stop to Bristol Beer Week.

The Goods Yard is just minutes away from other great events from the Barley Mow and Volunteer Tavern, so there's no excuse.

The management of Wiper and True, Ashley Down and Chomp would like to take this opportunity to refute any suggestions that we cannot organise a piss up in a brewery.


12TH – 20TH SEPTEMBER 2014


We are delighted that Bristol Beer Week is upon us for the second year. With it comes a myriad of events from breweries and bars all over Bristol, including unique brews from Bristol’s finest.




Each Bristol Beer Week we like to brew a locally themed beer. This year we thought we’d celebrate something that is deemed wholly unhealthy, has no rightful place in beer and whose history is ingrained with the slave trade: sugar.

Pero’s beer is a 4.5% abv Amber Ale brewed with this taboo ingredient, brought through Bristol’s port in array of forms: muscovado, demerara, molasses, jaggery, white sugar, brown sugar, palm sugar, lactose and golden syrup. We made syrups, caramelised it, burnt it and fermented it, leaving little residual sugar but imparting deep toasted caramel flavours and enhancing the rich malts.




We are embracing Bristol Beer Week by hosting brewery events, forging collaborations and wandering around Bristol seeing what everyone else has to offer. Below is a guide of where you’ll find us throughout the week, by day and by night.



Paying tribute to our home brewing heritage we are hosting the UK's National Homebrewing Competition down at the brewery. Over the last few weeks entries by courier, foot and taxi have been filling up our shelves. Home brewers are entering their beers to be judged by a panel of tasting experts rating 28 categories of beer style. 



Flinty Red chefs have been working hard in the lead up to Bristol Beer Week to establish a seven course tasting menu full of exquisite treats to complement the beers from both St Werburghs based breweries. They’ve cooked the beer right into the menu, creating, amongst other dishes, carbonnade, zabaglione, and membrillo, which you can enjoy alongside a specially paired beer from each brewery.

Dinner starts at 7:30pm and tickets are priced at £35, with limited numbers now available.

For more info call the Flinty Red team on 0117 923 8755.



BrewDog has their resident Home Brew Club on Wednesday, where Wiper and True will be making a guest appearance. You can catch Michael and Will discussing their brewing experiences, answering questions and supplying tips to those looking to dip into brewing for the first time. Or if you’re a curious experienced home brewer, there’s a chance to broaden your knowledge, which is something that Michael and Will both confess they never stop doing.

The BrewDog taps are hosting a wide selection of Wiper and True beers alongside the pure geekery, so drop by and get stuck in.



The Volunteer Tavern has been a wonderfully eccentric customer of ours since the early days. For Bristol Beer Week 2014, the charmer of a landlord Pete has taken the plunge and will be offering Wiper and True on tap all week long; we’re popping down on Friday evening as part of their beer festival.

There are nine of our different beers on cask and keg during the week, but that’s just the tip of the iceberg. For five days they are running a festival with over 30 different beers and ciders.

This promises to be a good one; The Volunteer Tavern is a real hidden gem in Bristol, tucked away on New St near Cabot Circus.

For more information call the pub on 0117 955 8498.





We’re at it again. For us, it wouldn’t be Beer Week without a little Chomp, Ashley Down Brewery and Wiper and True.

At 12noon the shutters of the brewery are being raised once again to celebrate and commiserate the end of Bristol Beer Week. With Wiper and True and Ashley Down Brewery pulling the pints and Chomp flipping the burgers, everyone is welcome to experience some tasty beer alongside serious hamburgers.

An extensive range of beers will be on offer from both breweries, including Wiper and True’s Bristol Beer Week special, Pero’s Beer. There will be a toe tapping come foot stamping soundtrack from The Baulkany Band and of course our resident Beef & Beer DJs, with the bar serving right up until 10pm.


12PM - 10PM

Beef and Beer is back.

On Saturday 19th of July we’re pulling up the shutters at Ashley Down brewery in St Werburghs.
Wiper and True & Ashley Down Brewery are manning the bar whilst CHOMP flip serious hamburgers from the truck, with a soundtrack from some great local musicians.

We will have plenty of different beers at the bar from both breweries as well as wine and soft drinks. Wiper and True are launching a brand new beer kegged up just last week at Cheddar Ales.

BAR: NOON– 22:00
TRUCK: NOON – 22:00

Wiper and True beers at the bar:









STOUT - 500ML - PHOENIX - 4.6%

Musician? Get in touch at if you’d like to play at one of our future events.



The City Farm is hosting a summer fair on the 14th of June and there will be beer, music and food all around St Werburghs. Our brewery on York Street will be open from 12pm, with CHOMP cooking up tasty hamburgers all day. Equally tasty beer, wine and soft drinks will be served up by Ashley Down Brewery and Wiper and True alongside some great local musicians, who start at 2pm.

You’ll need a wristband for this event which gives you freedom to roam the festival sites, from the Duke of York to Boiling Wells and of course the City Farm itself.  There are multiple bars, stages with live music and local food to enjoy all day long. Wristbands can be bought on the door at the brewery for £6 and all admission fees go to the City Farm charity.

For more details visit the City Farm Summer Fair page:

Wiper and True beers at the bar:

AMBER ALE - Citra and Rye - 5.4%

AMBER ALE - Red Orange - 5.3%

PALE ALE - Kiwi Lilt - 5.1%

INDIA PALE ALE - Australia - 6.4%

INDIA PALE ALE - Bristol Meth - 7.4%

STOUT - Phoenix - 4.6%


Bristol Food Connections is a partnership event with over 200 organisations and groups from all sections of the Bristol community, collaborating and producing their own events around the city.

The full programme features unique events including the Bristol Food Connections Festival which runs from Saturday 3rd to Monday 5th of May.

As a local producer we have a bar in Lloyds Ampitheatre on the Harbourside for the whole 3 days, open from 10am until 6pm. We'll be pouring a range of our beers including pales, ambers, IPA and stout. We have a mix of old favourites and brand new beers available on tap, so pop down for one to celebrate the lie-in on Monday.

For extra info visit





On Thursday night we'll be setting up a pop-up bar at the Galimaufry. We'll be serving up two new beers on tap to accompany the fine food coming out of the kitchen, with dishes made with Wiper and True as the key ingredient. 

All this wonderful gastronomy will be soundtracked with our favourite vinyl enthusiast DJ One Trick Pony.

Everyone welcome for boozing, you may want to book your table if you are planning to eat. Call the Gallimaufry on 0117 942 7319. And keep up to date with their Facebook Event



This year William and Michael of Wiper and True will be growing slightly awkward, pubescentesque whispiness between our noses and lips in support of men's health charity Movember. Not only will we be making personal sacrifices by looking stupid for a month, we are expecting our beer sales to dip significantly as customers find us a bit weirder to deal with. 

Movember raises awareness and funding around prostate cancer, testicular cancer and mental health issues. Men's health is in quite a state it seems, and beer probably doesn't help. Read more about Movember and why they do what they do here: - some startling facts and inspiration for action. 

We would really appreciate your support so please visit our team page and if you feel you can donate something please do.

In return we'll post our progress.  

Thanks, you

Michael and William




5pm - 11pm



An evening celebrating the tastiest craft beers and finest beef as one of Bristol Beer Week’s most wonky events.

Bocoso is a trinket-filled yard where previously many of you sat in empty bathtubs and drank tasty beers whilst munching succulent beef rib sandwiches. This is one of the many wonderful Bristol Beer Week events happening across the city, so after wandering around town filling your tanks up with lovely beer from local breweries, you're all invited to soak it up with delicious Chomp food and re-fill with brand new beers from Wiper & True and Ashley Down Brewery. Chomp will be providing their trademark burgers, as well as a special Steak and Ale pie for the celebration of all things beery. To boot the whole event will have a sound track from resident Beef & Beer DJs and live music from the hoot'n and toot'n, barnyard swingers the Prints of Whales.

Chomp will be slinging serious hamburgers & fries from their classic 1972 Citroen H truck. Quality and flavour are the watchwords here: Only the finest 28 day dry-aged Angus & Hereford beef gets to hit the griddle. Chomp are on a mission to Bring Great Beef to the People; dropping their perfect patties in fresh baked demi-brioche buns and giving you something you can really believe in: Burger Religion. There will also be glorious slow-cooked Steak and Ale pies to get your chops around.

A wonderful array of traditional ales and craft beers will be served up at the bar by Ashley Down Brewery and Wiper and True. Both breweries will be showcasing new beers brewed especially for Bristol Beer Week, with Wiper & True launching their mystery bespoke Bristol Beer Week brew, in collaboration with Beerd brewery. Ashley Down will be serving up their 6.5% English IPA.

The venue is Bocoso, a curious extravaganza of bits and bobs. It's run by Pete Chapman, an ex salvage merchant who seems to have a penchant for keeping what he’s found. There is a large dining room covered in vines, mini roll-top bathtub collections and a lot of unrecognizable objects and just for good measure, a large boat.

Bocoso has two indoor seating areas and plenty of outside seating and wandering space. Set aside to the bar and seating area there is a dance floor where music will be a steady feature all evening.

It would be great to see you all there, please RSVP to

Both truck and bar will be taking cash only payments on the night. Parking is limited so you might be better off wandering there or getting a cab, just check where you're going first it's a little off the beaten track. It's under the bridge on Boiling Wells Lane, on the left hand side.

See you there!




12pm - 11pm





A day and night celebrating the finest beef and tastiest craft beers; showcasing local artists on the walls of Bocoso, as part of the St Werburghs Arts Trail.

Wiper and True are teaming up with Chomp Grill and Ashley Down Brewery to provide a day of beef, beer and music at a secluded spot in the hinterlands of St Werburghs. You’ll be able to get your food from the truck, beers from the bar and find a seat amongst the vines, mini bathtubs and plethora of unrecognizable objects in the weird and wonderful venue, part bric-a-brac store part restaurant. Exhibits from local artists will be on display, amongst the treasures and trinkets of Bocoso’s yard.

Chomp will be slinging serious hamburgers & fries from their classic truck. Only the finest 28 day dry-aged Angus & Hereford beef gets to hit the griddle. As well as this, Chomp will be providing delicious veggie burgers, and all of Wiper and True's beer is began and vegetarian friendly.


WIPER & TRUE and ASHLEY DOWN BREWERY will be hosting the bar and pouring their latest selection of craft beers, traditional ales as well as a few carefully chosen delights cooked up by other breweries.

We will be bringing kegs of our new Pale Ale, Australia - 5.5%, alongside In the Pines - 5.3%, our second batch of this popular Amber Ale. Bottles of our refreshing but dark Porter, Bright - 6.5% will also be flowing. There will be soft drinks on offer, so bring the family down for lunch or an early dinner. Red and white wines are available, as well Mr Wiper's genius beer cocktail - stuffed with mint, grapefruit, elderflower, gin and pale ale - always a favourite.

The venue is Bocoso, a curious extravaganza of bits and bobs; it's owned by Pete Chapman, an ex-salvage merchant, who seems to have a penchant for keeping what he’s found. It's as if a bar and seating area have emerged from the clutter and Pete has decided to rent it to us as a restaurant. We think he's on to something...

Music will be played on turntables by our favourite psychadelic, fuzzy, drum loving DJs Duke Box and Alexplosion. 

We'd love to see you there. If you would like to come please RSVP to

Both truck and bar will be taking cash payments on the night.

Parking is limited so you might be better off wandering there or getting a cab, just check where you're going first it's a little off the beaten track. See map below - it's under the bridge and on the left. 

See you there!





“That beer you, are now holding, is cold beer, from the abandoned base”
Adapted 5th album lyric using the word ‘beer’ in place of ‘moon rock’


July 4th sees the release of a new album by our good ol' pals the Southern Tenant Folk Union, titled Hello Cold Goodbye Sun. To celebrate the music of this wonderful bunch we will be serving up a special beer, a 5.5% American Inspired IPA to sit back with and savour whilst your ears are drenched in warm melodies and lush harmonies. 

A very limited edition evening then as Southern Tenant Folk Union bring beer, musical happiness and hoppy-ness to St Bonaventure’s for one night only. STFU’s American IPA will be on sale from the bar at the venue.

Tim Martin from CRH Music, who promote music at St. Bonaventure’s, says that a special night is in store. “It’s entirely fitting that the best Americana venue in the South West should play host to one of the finest progressive folk and bluegrass bands around launching their own Bristol brewed American beer. Great music, a fabulous new beer and one of the friendliest venues in Bristol. What more could you ask for?”

Doors 7:30pm, STFU onstage 8:15pm Tickets £11 advance £12 on the door

Listen here:

Read reviews of the album below.  

See you later, yeah?

“The Scottish band’s harmonies dance and drone, tackling songs that embrace the traditional ambience of The Unthanks and the experimentation of Tunng”Andy Fyfe, 4 Stars, Q Magazine


“Going to inordinate lengths to emulate Krautrock gods such as Can, the five-string banjo of Pat McGarvey is harnessed to a tea towel to recreate the arpeggios of the analogue sequencers pioneered by Tangerine Dream, and it sounds fantastically dreamy” Colin Somerville, 4 Stars, Scotland On Sunday

“Southern Tenant Folk Union find themselves attracted to the horror realm on this atmospheric album – to horror film soundtracks and to the horrors of modern society…which makes a bright, Beatlesy response to shadowy authority figures, or to both in the case of Crash, which recreates the creepy synth arpeggios used in 1970s horror scores on a five-string banjo”Fiona Shepherd, 4 Stars, The Scotsman

“The band just keep going from strength to strength…with Hello Cold they’ve hit a new stride and when you have a product as fine and accessible as this, it’s just hard to imagine it staying on the shelves for very long”Rob Lavender, Metro

“This is one hell of an album, delightfully tainted by a dark shadow, go for it, go for it in a big way.”Neil King, FATEA