Blended from two batches of brettanomyces fermented golden sour beer and aged on 300kg whole Scottish blueberries. These blueberries had previously undergone carbonic maceration for two weeks to release additional flavours and help break down the fruit.

We aged the beers on this whole fruit for 6 weeks before packaging. This beer showcases the delicate flavours of blueberry, with notes of dark forest fruit, brettanomyces funk and berry skin tannins.