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This historic, high-gravity style is traditionally only brewed in fall when fresh crops of hops and barley emerge. The beer ages over the following summer where it re-ferments in the barrel by Brettanomyces or “British fungus”. Keeping with tradition, we’ve brewed and aged a 2020 harvest fresh hop beer in oak with Brett and then dry-hopped it again this autumn with 2021 harvest fresh hops. This is a modern take on a historical predecessor of the India Pale Ale.

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