This cuvée of three beers (a sour brown fermented with wild yeast, a blonde ale fermented with brettanomyces yeast and a clean saison) has been matured in a 2400 liter chianti foudre for 18 months before release. After maturation we only packaged two thirds and left the rest of the beer in the barrel, where it was topped up with fresh beer. A form of simplified solera system, that provides complexity and aged notes to the beer in a year or two.
Light amber with complex aromas of red currant, plum and a touch of vanilla from the oak. Slightly tart with hints of caramel and a soft lingering finish.
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