Futtle was brought to life in 2019 by us, Lucy & Stephen, partners in all things life, work and beer.

Now, along with a small team, we make a range of organic beers that follow the seasons here on the edges of the coastal village of St Monans, in the East Neuk of Fife.

Our Range

Everything we make is fully organic and certified by the Soil Association.  We only ever brew with whole grains and whole leaf hops, from growers we trust and admire, who are upholding the highest standards on their farms. Our water comes from a borehole just behind the brewery.

As well as our regular releases of agriculturally-focused, refreshing Table Beers, Pales and Wheat Beers, we also release seasonal, foraged beers, constructed around a plant, root or seed that we are able to harvest ourselves from the beaches and hedgerows close to the brewery.

Additionally, we will often leave beers to ferment out and condition in wooden barrels for many months, along with things like fresh hops and other plants, organic fruit, cider lees and grape pomace. This allows us to create more complex co-ferments and beer hybrids, alongside our clean, regular beers.

Spontaneously Fermented

We started brewing with a coolship in 2022, which has meant we’ve been able to begin building up our barrel stocks of fully organic, 100% spontaneously-fermented beers, which are yet to be released. 

These beers will be the truest expression of our location and style and we are excited to see how they develop.

Slow Brewing

We try to brew with as light a touch as possible, challenging some accepted brewing norms.  We use both malted and unmalted grains in every beer; we don’t boil our hops, leaving batches ‘raw’ instead; we leave things to filter and clarify solely with gravity; and we condition everything naturally over a long time. 

We don’t do anything very quickly, which at the start of all of this was probably to do with us finding our feet. But as the years have gone by, it is something we’ve held on to, as we believe producing more slowly means better beer.

Foraging

Our recipes are often based around a foraged plant, seed or seaweed, which we use as an alternative to hops, or to complement the organic whole leaf hops we can source.  This practice allows us to think and produce seasonally with ingredients we can gather ourselves.  It keeps us connected to nature and faithful to the essence of earliest imaginings of our organic, farmhouse brewery.