Welcome to Silo's fermentation factory! It’s soon to be a hive of microbial activity, creating macro waves on the food waste frontier. 

The output? So far, CRATE’s delicious Amazake and Gooseberry Sour. Using koji to produce amazake - a sweet, low alcohol fermented rice elixir - and adding it to the gooseberry sour beer brew really rounds out the sharpness, creating a subtle and more full drinking experience. 

Craft beer trends of late have seen us demanding for yet more flavour from our regular order. Perhaps due to the inescapable cost of living crisis, many are opting for high quality, savourable pints - if we’re spending our hard earned cash on nice-to-haves, we want to know they’re going to be delicious! Enter the hazy pale… Hazy pales generally have low bitterness and a full, edging on fruity profile, with a touch of sweetness and, as the name suggests, a degree of haze.  The haze factor in hazy pales can be anything from just off transparent, all the way...

Mention Japanese Knotweed and you're likely to trigger unlucky homeowners up and down the country. First introduced in the 1800s as an ornamental plant, knotweed quickly thrived - much to the distress of anyone in ownership of a smooth piece of driveway or load bearing wall. Structured like bamboo, knotweed is expert at punching through infrastructure to an alarming degree: it'll devalue your home by thousands if it's found in the vicinity.  Also like bamboo, if handled with care it can be reimagined as a delicious and interesting ingredient - the Japanese have been onto this for centuries. If you can't beat...