Foudre release 2/2. This sour ale was brewed using a unique blend of heritage grain grown a few miles from our brewery in the South Downs. It was primary fermented in steel then aged in an oak Chianti foudre for more than a year before being conditioned for eight months over 350kg fresh raspberries. Prior to bottle conditioning, we blended the beer with a barrel-aged saison that had spent two years maturing with British-grown yuzu. Spritzy and lightly tart with flavours reminiscent of almond, black cherry, lemon zest and pinot noir.
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