Brewed in October 2016. It was inoculated with a blend of Belgian yeast strains and Brettanomyces lambicus, before being aged on 340kg of Russet Apple pomace from Kent for 20 months.
Style: Foudre Aged Golden Sour Aged on Apple Pommace
Malt: Extra Pale, Malted Wheat, Abbey, Carabelge
Yeast: WLP565 Saison I, WLP510 Bastogne
Microbes: Brettanomyces Lambicus