Harking back to one of our earliest releases, Blood Eagle returns! A cross between a Flanders Red and a British stock ale, brewed with a mixture of crystal, amber and rye malts. Primary fermentation was undertaken with one of our favourite Brettanomyces blends, in addition to our house culture of yeast and bacteria.  
 
This beer was then blended (70/30) with a one-year-old stock ale aged in red wine barrels. We transferred this blend onto 200g/l of this seasons Victoria plums. A portion of these plums were smoked over wine barrel staves at the brewery. The resulting beer is complex and vinous with a subtle smoke.