"Table Beer is a blend of two different worts produced in February 2020 using traditional turbid mashing. Rye, oat and barley malts were mashed and seven year old Hallertau Hersbrucker hops were used in the boil. The sorts were fermented together with our house culture of yeast and bacteria in a stainless steel vessel (a first for us) to keep the delicate aromatics as fresh as possible. After 18 months the beer was dry-hopped with whole-cone Polish Magnum" Rupture de stock
"This low alcohol mixed fermentation beer was made with a variety of grains for a rustic flavour and then aged in well seasoned oak barrels for eight months to allow the yeasts to work their magic. The resulting beer was then dry hopped with whole leaf Celia for light earthy and citrus notes."