Process: Golden ale brewed with 60% malted barley and 40% raw wheat. Spontaneously fermented and aged in neutral french oak barrels for 14 months. The beer was moved onto Timperley Early (not forced) rhubarb from the 2021 harvest. The vegetable was from Styan Family Produce in Worcestershire. It remained on rhubarb for two weeks only to preserve freshness and avoid excessive acidity pick-up. We returned the beer to freshly emptied barrels which contained mount ida (our raspberry beer) for 4 months. Finally we blended with two further base golden ale components before bottling.

We are a small blendery operation located at The Grainworks in Hertfordshire, UK. Our focus is on producing 100% spontaneously fermented beers aged in traditional vessels such as oak barrels. The aim is to source our ingredients as close to the Blendery as possible. We work with farmers and growers directly, and promote their amazing produce through our beers, our website and social media.

Our work is seasonal. We brew in the cold months and fruit in the warm. Each beer we make is of that year. It is of that season and it cannot be replicated anywhere else in the world. The way we make our beer and its eventual flavour characteristics blur the lines between beer and other fermented beverages.

Many of the techniques, methods and concepts behind wine/cider/perry are also found in our process. As a result we want to emphasise the ‘crossing over’ of beer into these other drinks which are often considered a distant and superior or inferior cousin.

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