Back in the 19th century, strong stock ales were brewed during the autumn and laid down in wood to mature over the winter. These beers would have used local ingredients and would have been assisted in their ageing by the wild yeast that live in the barrel.

Our version is made with our own borehole water, home grown organic Suffolk barley and organic Fuggles and Goldings hops and aged in wood with a mixed culture of wild yeasts and bacteria for 13 months.

It was then packaged and left to age further in bottle for 18 months before release.