This is our house pilsner, Tappy Pils, which we have conditioned in an oak barrel for 4 months, and added a single strain of Brettanomyces, a yeast which creates aromas and flavours of pineapple, citrus fruits, and some more rustic flavours of hay or straw. This beer has picked up a lot of character from the oak, with notes of vanilla and reminiscent of chardonnay.
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