This ongoing collaboration with cider maker Tom Oliver helped shape our approach to fermentation and blending. Tom Oliver makes cider and perry in small batches, using fresh pressed cider apples and perry pears, fermented by wild yeasts.

Foxbic IV is a spontaneously fermented blend of turbid wort and juice from the inimitable Foxwhelp bitter-sharp apple. This iteration was made using the turbid mash method in the style of traditional Lambic producers. The wort was fermented with Foxwhelp juice and cider lees in old oak barrels for 10 months.

The resulting blend was dry-hopped with whole-cone Amarillo before conditioning in bottle for six months. The finished drink is fairly soft on the palate, with crisp acidity and aromatics reminiscent of orange and peach.