This sour ale was brewed in Autumn 2018 using a mix of malted and unmalted grains, special mashing techinques, aged hops, and fermented in ex-sherry barrels for 20 months with yeast collected from the Hainault air. It then spent a further two months on saison lees which has lended a freshness and creaminess. A beer that draws on methods of historical brewing.
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