Abyss Brewing, in Lewes, has collaborated with South Downs winery Titch Hill on Sun Raw, a 5% brew described as an orange wine pale.
The beer has been brewed with nearly a tonne of pressed Bacchus and Schönburger grape skins. It offers subtle dry acidity and bold orange fruit flavours, creating a balanced wine-beer hybrid.
Head winemaker Sam Bunker transported the freshly pressed grape skins to Abyss, and within 12 hours the brewery team had started the brew. Sam emptied the skins into the mash tun, where the wort was reintroduced to steep and infuse the rich fruit esters.
During fermentation, the beer was very lightly hopped with Hallertau Blanc and Mandarina Bavaria, to add hints of dry grass, tangerine, and citrus. As the ale evolved, the big orange flavours usually associated with low-intervention wine gradually refined into a deliciously dry pale with good acidity.
“It was super exciting to see Titch Hill pop up along the coast in the South Downs a few years back,” said Abyss founder Andy Bridge. “We share a love of vibrant flavours, bold aesthetics, and good vibes.
“Alex [Tristram, of Titch Hill] has been a regular DJ in our taproom, and, over time, we’ve built a connection through shared adventures — kayaking up the River Ouse, brewing casks for Titch Hill Market, and now crafting this unique wine-infused pale. Working with Alex and Sam has been a pleasure, and this beer reflects the depth of our collaboration.”
Alex added: “Andy and I have known each other for a while, and Abyss Brewery feels like it’s at the centre of something special right now. We’ve been inescapably drawn toward its gravitational pull — a magnetic and mystical coven.
“Collaborating with their team has been an exciting experience! Not only are they some of the loveliest people in the industry, but they also craft some of the finest beers around. We’re lucky to have them just down the road.
“Spent grape skins hold a lot of potential for secondary uses, whether in distillation, piquettes, or otherwise. While composting or feeding them to livestock is always worthwhile, we love seeing them take on a new life in something as exciting as a delicious beer!”
The beer was launched at the Abyss brewery and tap, with Andy and Alex performing a DJ set.
