Process: Our base golden ale (60%/70% malted barley, 40%/30% raw wheat) spontaneously fermented and aged for 8 months in neutral french oak barrels. The beer was moved out of barrel and onto organic Driscoll Victoria blackberries (from Herefordshire) and organic Driscoll Maravilla raspberries (also Herefordshire) in separate tanks. 

We punched the fruit caps down daily once refermentation had commenced. The beer was on fruit for a total of 5 months before blending together. We blended 3 further components into the beer before packaging.

Conditioning: Packaged with a small amount of priming sugar for natural carbonation in the bottle. We do not add yeast at this point, or at any point in the process. Bottles laid to rest on side and conditioned for 6 months on release. 

Notes: Pure summer nostalgia. Jammy sweetness on the nose. The palate reflects this with further notes of wild berries, forest floor and mint. Rounded acidity and confident effervescence. 

We are a small blendery operation located at The Grainworks in Hertfordshire, UK. Our focus is on producing 100% spontaneously fermented beers aged in traditional vessels such as oak barrels. The aim is to source our ingredients as close to the Blendery as possible. We work with farmers and growers directly, and promote their amazing produce through our beers, our website and social media.

Our work is seasonal. We brew in the cold months and fruit in the warm. Each beer we make is of that year. It is of that season and it cannot be replicated anywhere else in the world. The way we make our beer and its eventual flavour characteristics blur the lines between beer and other fermented beverages.

Many of the techniques, methods and concepts behind wine/cider/perry are also found in our process. As a result we want to emphasise the ‘crossing over’ of beer into these other drinks which are often considered a distant and superior or inferior cousin.