Our wild black beer spent 18 months in oak before being aged for a further 6 months on local elderberries. The result is reminiscent of a deep earthy Burgundy.
Conceived by Mark Tranter ex Dark Star head brewer in a Sussex barn, the brewery is hidden away in the south downs and as such it allows them to brew uncompromising brews of quality and tradition. They use traditional techniques that involve slower yeasts and long maturation times.