Dinkum was brewed using an amalgamation of both ours and Nevel's approaches to making wild fermented beers. In this vein, we first produced a rich copper wort utilising floor malted, toasted and crystal malts from Warminster Maltings. To the boiling wort we added a mix of new growth blackberry leaves, picked from the lanes around the brewery, and Mystic hops, a new British variety displaying blackcurrant and citrus flavours. The finished wort was fermented in two red Bordeaux barrels with a mix of both Mills and Nevel's yeast cultures.

After 12 months the resulting beer was blended with two additional barrels of Bordeaux barrel-fermented 20-month-old amber beer, made with dark Munich malts