A cross between a Flanders Red and a British Stock Ale, brewed with a mixture of crystal, amber and rye malts. Primary fermentation was undertaken with one of our favourite brettanomyces blends, in addition to our house culture of yeast and bacteria.
The beer was then blended (70/30) with 2 year old Amber Sour Beer aged Rye Whiskey barrels.
We transferred this blended beer directly onto the lees and spent fruit (200kg redcurrants/blackcurrants) from our previous Flanders Red – Blood Incantation, in addition to another 200 kg of whole victoria plums, harvested at Pittormie Fruit Farm, 7 miles from the brewery.
A portion of these plums were smoked at the brewery, using oak staves from a red wine barrel. The resulting beer is complex and vinous, with a subtle smoke.