In 2019 we brewed a big batch of flemish style red-brown ale using all
local Canterbury malts. We primary fermented with a clean ale yeast
before racking into some freshly emptied ex pinot noir barrels. We
inoculated the barrels with 2 different mixed ferment cultures and let
the beer age for about 18 months. Once the beer was ready we
selected 3 barrels for the blend before packaging. The result is malty
but dry, fruity, oaky with a balanced acidity and a touch of acetic
character.
8%
500ml Bottles