Pale wheat beer spontaneously fermented and aged for 10 months in neutral French oak barrels. The beer was moved onto whole Ben Gairn blackcurrants which came from Maynards Fruit Farm in East Sussex. Once refermentation had commenced, we punched the fruit cap down daily for around 2 weeks. The beer was on fruit for 4 months before blending and packaging.
Dark, reddy purple in appearance with a voluminous pink head. Wonderfully fruit-forward in both aroma and taste. It is rich and juicy, and fresh – a real homage to the blackcurrants used from that season. Bold minerality. Earthy finish.
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