What happens when you put 100 bitterness units (akin to a bracing west coast double IPA) into a traditional turbid mash wort?

We have always taken inspiration from the wide ranging flavours our neighbouring west-country cider makers are afforded by the huge array of cider apples grown locally. We aim to brew an equally wide range of worts, to give us an equivalent array of flavours from which to blend finished beers.

After a night in the coolship, the wort was run into three small oak barrels, where it was left to ferment for 16 months. During fermentation, the bitter hop compounds restricted growth of lactic acid producing bacteria.