This marks the second blend in our annual collaboration with @sobremesabeer. Dedicated to acknowledging the support of those who have been instrumental throughout our journey.

Our interpretation of a Flemish style red ale. Fermented in two puncheons for 12 months w/ a blend of pediococcus, lactobacillus, brettanomyces and saccharomyces.

For this blend, one puncheon was intentionally left on 'ullage' for the full 12-month maturation—untopped to allow controlled oxygen ingress and encourage mild acetic acid formation.

The second puncheon followed our standard topping schedule (every three months) to limit oxidation and maintain a cleaner, more fruit-forward profile.

Packaged on 30th October 2024 and bottle/keg conditioned for 8 months.

This is a 50/50 blend of both those barrels and feels closer to the original concept.

Aromatics show oxidative complexity—dark cherry, cola, and port royal tobacco leaf.

The palate expresses firm acidity with a restrained acetic edge that adds structure without harshness. Layered malt expression evokes rye bread crust, cointreau, and caramelised dried fruit.

Blend | 2

Production time | 20 months

6.1% abv 

750ml