Using a traditional carbonic maceration technique from winemaking to gently break down 2.5 tons of Chuckleberries, which is a beautiful hybrid of redcurrant, gooseberry and jostaberry. This was left in our foudre to co-ferment with 2500L Wild Ale for 2 years before adding lavender and vanilla to emphasise the complexity of the beer.

Huge citrus, lavender and peppery aromas intertwine with flavours of fresh berries and sweet citrus fruits. The sourness is bright and smooth, elegantly rounded off with the addition of vanilla.

Delicate, refreshing and crisp with a lavish balance and high drinkability.