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with a touch of residual sweetness balanced by good acidity
redcurrants
Despite a tendency of wild yeasts to completely consume the resultant flavour profile of the primary yeast strains
almost session ale
Blend of lambics and sour cherries - 200 g of cherries per litre of beer
Pilton In Touch 473ml with a touch of residualThe super tasty cider is made by soaking grape skins in fermenting keeved cider for three weeks. The skins are strained off and the cider allowed to referment and then mature for six months, before being blended with naturally sweet new season keeved cider. Guest blended by Martyn Goodwin Sharman.
US$ 18.00
US$ 14.00
US$ 29.95
US$ 13.00
