One of our ongoing series of foraged flower ferments. For this brew, freshly harvested whole bines were plunged into a light golden base wort creating a spontaneous fermentation using only the wild yeast present hops. The beer was then allowed to age and develop for a year in oak barrels before being infused with another dose of wet hops flown straight from the New Zealand harvest. The result of this brewery outing is a complex yet clean citrus like sour, bursting with a delightful fresh hop aroma.
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