Earth Ale. Ale from the earth. It’s no more complex than that, really.

Each year, we forage wild ingredients from the glorious countryside and craggy coastlines of the South of England, and infuse them in a natural brewing process to create seasonal limited-batch recipes.

We bring back all things weird and wonderful, from dandelion root and pine sap, to lemon verbena and hogweed. Not everything works of course, but as a Michelin-trained chef, Earth Ale founder - Alex Lewis - has learned to trust his nose and palette. It also explains why our beers can be paired perfectly with food, and why a strong motivation behind our brewing is the dining experience.

After spending a few years brewing at the old Chocolate Factory in North London, which has sadly now been demolished, we’re thrilled to have found a new brewery home at the beautiful Bothy Vineyard in Oxfordshire. Although they sadly no longer make wine, a passion for creating quality products is built into their walls - a legacy we plan to continue.