Deya Coopers Hill '23

This beer was brewed with wheat, fermented and conditioned with a mixed culture of yeast and bacteria, and then aged in oak barrels for 1 year. It was re-fermented with rhubarb for 4 weeks. It has a rustic, earthy note to accompany a bold rhubarb aroma, jammy flavour, gentle acidity and complex finish.

750ml bottle, 5.0% ABV