Little Earth Project, Edwardstone
Organic barrel aged sour barleywine
"To create this beast of a barleywine we first began with a 26hr boil, which created a caramelisation known as the Maillard Effect. This gave us a base of sweetness to the wort, which we then transferred into a single whiskey butt to age for 6 months. Once in the barrel, we added our own mixed culture to see how the yeast would transform the higher level of sugars. The final product is a beer like no other - complex roasted caramel sweetness offset by a restrained acidity brought together with a light oak character. It's certainly interesting & its certainly life, Jim. But not as we know it."