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 Five is a spontaneously fermented blend of turbid wort and juice from the inimitable Foxwhelp bitter-sharp apple, revered for its laser-like acidity, raspy tannin, and aromas of strawberry and raspberry. This iteration was made using the turbid mash method in the style of traditional Lambic producers. The wort was fermented with Foxwhelp juice in old oak barrels for 10 months. The resulting blend was dry-hopped with German-grown, whole-cone Brewers Gold before conditioning in-bottle for a year.