Process : Pale wheat beer spontaneously fermented and aged for 10 months in neutral french oak barrels. The beer was moved onto whole Ben Gairn blackcurrants which came from Maynards Fruit Farm in East Sussex. Once refermentation had commenced, we punched the fruit cap down daily for around 2 weeks. The beer was on fruit for 4 months before blending and packaging. Conditioning: Packaged with a small amount of priming sugar for natural carbonation in the bottle. We do not add yeast at this point, or at any point in the process. Bottles laid to rest on side and conditioned until release. Notes: Dark, reddy purple in appearance with voluminous pink head. Wonderfully fruit-forward in both aroma and taste. It is rich, and juicy, and fresh - a real homage to the blackcurrants used from that season. Bold minerality. Earthy finish. Ingredients: Malted barley (pilsner), malted wheat, raw wheat, aged hops (whole leaf fuggles & whole leaf strisselspalt), blackcurrants (ben gairn), water.