After a week of slow fermentation on the skins, the fermenting grape juice was transferred off the skins and blended with a wort consisting of malted barley, and wheat, hopped with glacier leaf hops from 2013. The blend of grape juice and wort was allowed to co-ferment for around 2 months in stainless steel when it was put to the same Pinot Noir barrels used for the 2018 Terroir Project beer for a further 8 months of fermentation and maturation, before emptying back to stainless in July 2019 for conditioning.

Berliner Weiss aged on Woodford reserve barrels for 3 months and infused with lime zest and aromatic bitters. Pours with a slight greenish hue. The nose is dominated by aromatic lime and pomerans with a whiff of bourbon in the distance. A balanced experience where the bitterness from the citrus plays off the sweetness of the bourbon and the acidity of the base beer

A smack of citrus with hints of warm blood orange aromas brought on by refined malt bill and loads of juicy hops. All hail Bloody �Ell!

Nanobot, our perfectly poised 2.8% Super Session IPA is packed with power hitting citrus notes of grapefruit and tangerine, a tropical twist of pina colada and a refreshing piney bitter finish all from a Sabro and Simcoe dry hop to give you the full body and hop forward flavour of a regular 5% IPA at a lower ABV that you can session for hour