The beers that we produce regularly toe the line between beer & cider, predominantly due to the fact that we ferment them with a mixed culture of yeast & bacteria sourced from local cider/apples. When we add additions to the beers, we try to find things that will either accentuate or temper this apple flavour. In this case, we chose to work with the tart, green apple flavour by taking 2 barrels of oak aged sour beer & resting it with whole locally foraged crab apples for several months. The result is a zippy, fresh beer, bursting with sharp apple flavours & a balanced sweetness.

Outstanding small batch brewery focussing on mixed fermentation, barrel-aging & wild organic ingredients