This brew is primarily about the hundreds of kilos of blackcurrant juicy and purée used to brew the beer. Blackcurrants have such a rich and complex flavour that we didn't want to distract too much from this. For body and richness, some pear was also added to the fermentation. Then we infused the beer with Ceylan cinnamon, some fresh lemon zest, and a touch of Madagascan vanilla, lifting, enhancing and round out the "fruits of the forest" flavours. The result is a depth of fruit flavour, with a refreshing gooseberry-like juiciness, and a hint of spice on top. There's a breath of sherbert sweetness that contrasts with a slightly drying, tannic finish. While a smooth body and clean fruit flavours defy an elevated alcohol level.