Our third foeder-aged release! Grab it while it lasts.

There is something inconceivable about this IPA. How can 12 months of aging in our oak foeder make an already delicious IPA even better?

We employ the solera method in which this beer was fractionally blended with our previous foeder release. Refermentation with wild yeast, Brettanomyces, which demands time, dormancy and complex sugars with which to work its magic adds a layers of flavour that can’t be rushed. You can expect an IPA that is deceptively light, bright and bursting with citrus notes.