Do it Puritan Quince 2023 began in late October when we pressed some wonderful exotic quince into tank to ferment spontaneously. In December, as we pressed the last fruit of harvest, our favourite Egremont Russet apples, we decided to combine some of that juice with the fermenting quince to create a 50/50 blend. In the new year and before fermentation had finished we bottled in pét nat style. Finally, it is ready in all its crazy, exotic and tropical glory!

Super aromatic and super zingy, it’s a wild knuckle ride of citrus, roses, pineapple, yuzu lemon, lime leaf and anise. Not for the feint hearted but sour beer lovers and general acid freaks are in for a joyful treat!