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are complemented by the Scottish chanterelles. The mushrooms, which pop up around June time, give a tangy apricot flavour alongside an earthy pepperiness. The perfect adjunct to an incredibly fruity and subtly spicy, double dry hopped IPA. Like most adjuncts we went by the ‘less is more’ mantra. 1.5g of chanterelles per litre of beer were added at the dry hopping stages. So it really just adds a background note, building complexity: a curiously fragrant sidekick to flavours which were already there. Brewed in collaboration with Amy Rankine, friend and expert forager, who had the idea brewing for quite some time (all puns intended).

6.5% / 330ml Less