Standing beer is brewed in the summer, working with the warmer weather to aid an ambient-temperature ale yeast driven primary fermentation in our coolship.

This beer is one of a pair, alongside a lager yeast fermented pils which is currently finishing its winter lagering. These two will be unique for us, by way of the use of brewers yeast for primary fermentation. Like all of our beers to date, we work only at ambient temperatures, meaning the ale yeast fermented Standing Beer can only be brewed in summer and the forthcoming pils only in winter. These two beers will be packaged solely in smaller 375 ml and 330 ml heavyweight glass bottles.

The pale wort is made from barley, spelt, and whole-leaf European hops.

After around ten days open fermentation in our coolship, the young beer is transfered to large oak casks for a secondary fermentation with our indigenous wild yeast and bacteria, until the winter.

Finally, the beer is dry-hopped with whole-leaf hops and bottle conditioned for several months before release. The beer is packaged in a heavyweight half-Champagne bottle, with a cork and wire closure.

The finished beer is highly effervescent and heady, with aromas of citrus, stone-fruit, and wood. The palate is dry, medium bodied, and cleans off with an assertive peppery snap.

We're not quite sure how to classify it. Part Belgian pale, part farmhouse ale, part 19th century IPA. We're very much looking forward to hearing what you make of it.