8.2% | 375ml
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A sour ale inspired by ancient Egypt. Beavertown drew inspiration from natural winemaking to produce an amphora and barrel aged beer. For a fruit addition they used Pinot Noir grape must from Forty Hall vineyards in North London. The beer was then fermented with a sour mix featuring a range of wild yeasts and bacteria, before being aged on pinot noir grape skins for eight months.