Beer matured in French oak barrels with a house culture of bacteria and wild yeast. Cellar upright at 12C - 16C for up to 10 years for flavour evolution. Refrigerate…
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Beer matured in French oak barrels with a house culture of bacteria and wild yeast. Cellar upright at 12C – 16C for up to 10 years for flavour evolution. Refrigerate upright for 24 hours before opening. Bottle conditioning results in a natural yeast sediment.
We recommend pouring gently (ideally into a decanter or jug) to avoid rousing the sediment. ENjoy responsibly with good food, friends and family.
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