months, blended with around 30% ‘mature’ stock beer aged in third fill whisky casks for one year.
The combination of old and young beers has produced a complex sweet and sour flavour profile with a subtle oak character.
This blend was racked onto forest honey, and second use ‘Stevnsbær’ sour cherries, sourced from the orchards on the Frederiksdal estate, which had previously been used to m acerated in HG’s Holy Mountain Kriek style sour.