Process: Golden ale brewed with malted barley, malted rye, malted oats and raw wheat from the 2019/2020 season. Spontaneously fermented and aged in neutral french oak barrels for 16 months. The beer was moved onto Sunny Cot apricots from the Isle of Wight in tank. The apricots had cold soaked under c02 for 3 days prior. As refermentation commenced the fruit cap was punched down daily. The beer remained on fruit for 3 months. Finally we blended with two further components brewed in February 2020 and March 2020 before bottling.

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 until release.

Ingredients: Malted barley (pilsner), malted rye, malted oats, raw wheat, aged hops (whole leaf fuggles, whole lead Saaz & whole leaf strisselspalt), sunny cot apricots, water.

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.