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grist with a combination of malted barley, wheat and rye hopped in the kettle with Admiral, Brewer’s Gold and Styrian Goldings; this was then inoculated with the yeast culture and left to develop for over a year, with a big ol’ dose of whole cone Tettnang added towards the end. Flavour-wise, it’s been on a journey, tasting pretty straight to begin with, then becoming distinctly apple-y and ending up with a tropical-white wine character. The wild yeast has munched through almost all of the available sugars, making for a bone-dry finish. We refermented with Champagne yeast in the bottle and left it for an extended conditioning period; safe to say we’ve been looking forward to getting this one out for a while.”

7.3%

330ml bottle Less