... More

flavour and allows for a more refined finished beer. A mixture of aged and fresh German and New Zealand hops were used in the boil to both temper acid production and favour yeast influence during fermentation, and provide sweet floral aromatics.

The beers underwent spontaneous fermentation and were left untouched in barrel for an average of 48 months. The blend was dry hopped with a small amount of whole leaf NZ-grown Wai-iti prior to bottle conditioning. These wonderful hops add a little lime and apricot note to the aroma.

The bottles were then matured for nine months to further refine the aromatics and produce a crisp dry finish.

Ingredients: water, barley, rye, oats, hops, yeast. Less