Wild ale fermented with Brettanomyces Lambicus and aged in red wine barrels for 5-7 months, before a cold infusion of Chinese Pu'er tea.

This tea is traditionally produced in Yunnan Province in China, and undergoes the process of microbial fermentation and maturation, and is then sometimes pressed into cakes or various other shapes. The tea enhances the earthy and tannic notes of the beer, giving it depth.

A mild acidity and pleasant minerality combine with freshness and a full-bodied character to make for a very intriguing and deep flavour matrix.

The name of this beer comes from the famous six tea mountains in Yunnan, from which most Pu’er tea comes from, and from which the peacock – chosen as illustration on the label – is the symbol.