Pils is brewed solely in the depths of a Gloucestershire winter, working with the cold weather to aid an ambient-temperature lager yeast driven primary fermentation in our open coolship.

The pale wort is made from barley, oats, and whole-leaf European hops.

After around ten days open fermentation in coolship, the young beer is transfered to large oak casks for a secondary fermentation and lagering period with indigenous wild yeast and bacteria, until warmer months. The long winter lagering naturally clarifies the beer as it matures.

Finally, the beer is dry-hopped with whole-leaf hops and bottle conditioned for several months before release. The beer is packaged in heavyweight 330 ml amber bottles.

This first batch of Pils underwent primary fermentation in December 2023 and was bottled in July of this year. Ten months from brew to release.

The finished beer is exceedingly light, fresh, effervescent and hoppy, with aromas of cut-grass, flowers, and subtle funk. The palate is dry, medium bodied, and cleans off with an assertive bitter snap.