Primary fermented with our ‘Goat Wizard’ Brettanomyces blend, and brewed with local Scottish barley, wheat and oats. We aged Summer Crusher for 3 months in stainless steel before adding over 80kg of oranges and lemons (70/30) which were zested, pulped and juiced by hand. We sourced the highest quality citrus fruits, directly from the growers Bio Agrumi Monasteri, who specialise in organic and sustainable cultivation practices. We macerated the beer on the citrus fruit for an additional month during the beers extended conditioning time.