A Flanders Red style sour ale, brewed with a mixture of light and medium kilned malts to produce a deep redden hue. Primary fermentation was undertaken with a blend of Brettanomyces strains which produce strawberry and blackberry aromatics, in addition to our mixed culture of yeast and bacteria.
This 3-month-old base beer was blended (60/40) with a 2-year-old amber sour beer aged in bourbon and rye whiskey barrels. The resultant blend was refermented and aged further, on 200g/l whole fresh Redcurrants and Blackcurrants, harvested at Pittormie Fruit Farm in Cupar, 7 miles from the brewery.