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Produced by ripening of cherries (both the flesh and the seeds) in young Lambic. This process takes between 6 to 8 months. After bottling the beer matures for at least 4 months in a warm room where the spontaneous fermentation in the bottle is done.
Some of the oak casks at Samuel Smith's date back more than a century with the individual oak staves being replaced by the Old Brewery coopers over the years. Gradually the casks soak in more and more of the character of the ale fermented in stone Yorkshire squares. Yorkshire Stingo is aged for at...
Deliciously complex oude gueuze, pleasantly tart with a dry cider character, and a long finish reminiscent of hay barns and farmyards. Superb spontaneously fermented beer.
A unique, dark, flavourful beer with a smooth, rich, full body and complex fruit flavours of berries, sweet cherries and tannins. Aged in second-fill bourbon casks and subjected to a secondary fermentation with wild yeasts.
Beers containing foraged hedgerow fruit are aged for a year in a variety of different barrels, before coming together in this blend. Fruity and tart, and distinctly autumnal.