Barrel-aged mixed-fermentation Double IPA with Brettanomyces yeast.

Inspired by 19th century British Stock Ales, this reinterpretation of a modern Double IPA was brewed with 75% Maris Otter and 25% flaked wheat, then intensely hopped with French grown Nugget, Cascade and Chinook as well as Hallertau Blanc.

It was fermented with English Ale Yeast and Brettanomyces Claussenii, barrel-aged and dry-hopped for five months, finishing with another dry-hop addition before bottling.

It is therefore a DDH Hazy Double IPA, but it is dry, funky and slightly tart, at the crossroads between hops, brett and barrel!