Collaboration with Fell Brewery. We made a wort with a nod to the Czech style using pilsner malt and a large doses of Saaz hops during the boil. The wort was then transferred to our coolship and we waited 24h until the temperature was low enough to pitch a monoculture of lager yeast, at 10°C. The coolship lacks the temperature-control of modern fermentation vessels, so we had to wait for the cold of winter to brew, allowing the ambient air to keep the fermentation temperature from rising above the desired 10°C. After 10 days the "green" beer was transferred to small oak barrels to lager and mature for a year, during which time the wild yeast and bacteria got to work, adding a touch of acidity and increasing the complexity of the aromatics.