On 27 November 2017, the brewers produced a bitter wort using barley, oat, and rye malts, similar to traditional saison brewing. This was fermented for eleven months in three large oak cider barrels from Tom Oliver. Two of these barrels worked particularly well together, so they were blended and dry-hopped. We chose Motueka (it’s especially good this year) and Celeia, as these hops complement each other very well.
Product details:
- Alcohol percentage: 7.2%
- Volume: 75 CL
- Untappd Score: 4.22
