Holy Goat Brewing has become one of the defining names in modern UK mixed fermentation beer, specialising in sour beer, Brettanomyces-driven fermentation and wood-aged brewing from its base in Dundee, Scotland. Founded by Johnny Horn, James Scanlan and Gary Stewart, the brewery quickly developed a cult following through intensely characterful beers that combine traditional wild fermentation techniques with contemporary experimentation and Scottish brewing identity.
Unlike many modern craft breweries focused primarily on IPA and lager, Holy Goat centres its brewing around mixed-culture fermentation, using unconventional yeast strains and bacteria to create beers with depth, acidity, funk and evolving complexity. Brettanomyces plays a particularly important role in the brewery’s identity, with many beers undergoing long maturation periods of several months to develop layered tropical fruit, farmhouse character and soft wild fermentation notes.
The brewery draws inspiration from Belgian lambic, saison and Flemish sour traditions while also incorporating modern fruit additions, barrel ageing and local Scottish ingredients. Releases regularly include mixed fermentation golden sour, fruited sour beer, barrel-aged stout, Flanders red-style ales and experimental farmhouse-inspired beers featuring ingredients like Scottish berries, heather, herbs and stone fruit.
Holy Goat has become especially respected for balancing acidity, funk and fruit character without relying on excessive sweetness, helping establish the brewery as one of the UK’s leading producers of more complex and fermentation-driven sour beer. The brewery’s small-batch approach, striking artwork and highly distinctive flavour profiles have made it a favourite among enthusiasts looking for modern wild beer with genuine depth and individuality.
Our Holy Goat collection focuses on mixed fermentation beer, barrel-aged sour beer, Brett-driven wild ale and farmhouse-inspired brewing. Expect flavours of citrus, pineapple, apricot, oak, funk, berries, soft acidity and complex fermentation character alongside some of the most distinctive sour beer currently being brewed in Scotland.
