Brewed in October 2016. It was inoculated with a blend of Belgian yeast strains and Brettanomyces lambicus, before being aged on 340kg of Russet Apple pomace from Kent for 20 months.}
Brewed in October 2016. It was inoculated with a blend of Belgian yeast strains and Brettanomyces lambicus, before being aged on 340kg of Russet Apple pomace from Kent for 20 months.}