... More

resulting in dry finished beers. The grists contained well toasted Munich malts to give a rich malty flavour, without too much sweetness. A sizeable addition of bitter high alpha-acid Columbus hops was made at the start of the boil, followed by a blend of delicately aromatic Hallertau-grown noble hop varieties towards the end of the boil.

The spontaneous fermentations took place in old white Burgundy barrels made from French oak. The initial winter fermentation and heavy hopping favours the wild yeast over the lactic acid bacteria, while the relatively short 18 months in barrel limits the opportunity for acetic acid production. Together this leads to a more restained acidity in the final beer.

1 x 75cl 5.8%ABV Less