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was to accent the refined bitterness and depth of Goldings with delicate, fruity top notes from Centennial. This meant that Goldings dominated the boil additions whereas Centennial was the large part of the dry hop.

After open fermentation with our house Saccharomyces, secondary fermentation was carried out in barrels chosen for the soft, floral character of the Brettanomyces strains resident therein. When the beer was ripe, it was blended with fresh beer and allowed to referment and mature again in bottles.

The colour is beautifully gold and pours with lashings of tight, white foam. On the nose, Goldings provides the firmament in which all else is set – tilled earth, Keralan pepper, heather honey and fresh lilies. There are leatherous vapours of fermentation, sinews of pink grapefruit and a very distinct aroma of ripe pineapple drawn biotransformationally from the Centennial by our house cultures. On the palate it is dry and full, with a final and lingering rush of Goldings in the finish. 375ml bottle. 6.2%. Less