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would not only have had to ‘keep well’ but to improve with keeping, even in a hot climate. To achieve this, weve introduced a wild yeast culture derived from the local environment and produced wort using Suffolk well water, Suffolk grown organic barley (pale malt) and finally hopped heavily with English organic Goldings (70IBU). The beer is then aged for 4 months in organic whisky barrels. The result is close to what would have quenched the thirst of East India Company’s hierarchy in the 1820’s and the Raj later on. Less