Crossover Blendery

Crossover Blendery was founded by George and Charlie in 2018 after years of fascination with spontaneously fermented beer. A visit to Brussels and time spent exploring traditional Belgian Lambic producers had a lasting influence on how they thought about fermentation, patience and complexity in beer.

Rather than attempting to reproduce Belgian Lambic directly, Crossover developed its own approach in the UK. The business operates as a blendery rather than a conventional brewery, with fresh wort brewed externally before being transported to Lannock Manor Farm for fermentation, ageing and blending.

At the blendery, fermentation begins naturally without the addition of cultured brewing yeast. Wild yeast and bacteria drive the process before the beer is transferred into old French oak barrels, where it can mature slowly over many months or even years.

Much of Crossover's work happens after brewing. The team tastes and evaluates individual barrels, selecting and blending them when the beer is ready rather than according to a fixed timetable. This emphasis on patience means each release can develop its own character.

British ingredients are central to the blendery's approach. Crossover works directly with farmers and growers wherever possible and aims to source ingredients close to its Hertfordshire home. Fruit used in its beers has included damsons, rhubarb, apricots, blackcurrants, raspberries, cherries and wine grapes.

The blendery itself sits at Lannock Manor Farm in rural North Hertfordshire, surrounded by arable fields and pasture. The agricultural setting reflects Crossover's focus on seasonality, provenance and the relationship between the beer and the ingredients used to make it.

In April 2022 Crossover opened its onsite taproom, allowing visitors to drink the beers close to the barrels where they are aged and blended. The taproom now opens every weekend and serves Crossover releases alongside selected guest drinks, with bottles and mixed cases available to take home.

Today, Crossover continues to focus on spontaneous fermentation, barrel ageing and blending rather than producing the same beer repeatedly. Releases vary with the seasons and the character of the barrels, ranging from bright fruit-led beers to dry, vinous and more complex wild ales.