Handcrafted at the tiny All Saints Brewery set in a time warp in Stamford using the old manually operated brewing equipment. Finest organically grown barley and wheat are used to create a complex ale which, having undergone primary and secondary fermentation with different yeasts and extended maturation, is taken to Samuel Smith’s small, independent British brewery at Tadcaster. There it is blended with pure organic apricot juice and more organic beer to create a fruit beer of considerable strength and flavour. The smooth distinctive character of the matured beer serves as the perfect counterpoint to the pure organic fruit juice.
The 3rd in a series of IPAs exploring the depths and breadths of modern IPA brewing. Ekuanot, Ella and Enigma hops are used in the kettle, whirlpool and dry hop delivering a complex hop profile of tropical fruit, over ripe mango, red currants and spice. A slightly more complex malt bill including oats and a small portion of Cara Red gives a little balancing sweetness, whilst an American Ale yeast strain keeps the beer clean, precise and bright.