We made a single infusion mash using floor malted ale malt, a little wheat, and a touch of black malt. The resulting wort underwent an extended boil with the largest addition of hops we've ever tried, all added at the beginning of the boil, to add the bitterness and polyphenols that protect the beer as it ages (Equal portions of the historic duo, Fuggle and Goldings). During the boil we added an equally large dose of invert sugar syrup to enhance the aromatics, further protect the beer during ageing, and give the beer the heady qualities we desired.

An ale yeast originating from Horndean (supposedly), was tasked with primary fermentation in our open coolship. The green beer was then filled into two old barrels with lees from spontaneous fermentation, where it was spiked with yet more invert sugar to referment. The next year, the beer was dry-hopped with more Fuggle and Goldings, before a further extended refermentation in the bottle.