Our first expression of a bastardised Flanders Red. A primary ferment in stainless with saccharomyces was followed by six months in neutral oak barrels, inoculated with brettanomyces, pediococcus, lactobacillus and acetobacter. After six months the beer was aged on hand destemmed, freshly picked, Victorian Sour Cherries for a further two months.

A massive cherry bomb of a wild red ale. The classic Flanders aceto flavour is balanced nicely with the cherry sweetness, followed by a strong lemon citrus finish. It’s super snappy first up but as you drink more, it opens to a gorgeous array of malt, citrus, acidity, cherry sweetness and that classic cherry pip character. While some of the elements aren’t super traditional we’ve got mad love for this beer.