Amber Lees was made from a single wort produced in June 2020, using the rich first runnings from two mashes. A large quantity of aged hops was added to the boil to balance the sweetness of the wort. Fermentation took place in two freshly emptied, unrinsed barrels from Ross on Wye Cider & Perry Company having been used to make one of their unique single variety ciders. The aroma of the empty barrels was wonderfully heady, with a mix of apple and sweet American oak aromatics. The wort fermented using just the lees remaining in the barrels for 14 months. This relatively short time was chosen to preserve the rich, full body we desired. The resulting beer was primed with dark muscavado sugar and matured in bottle for a full year before release.