Delicately balanced, gold shows notes of creamy meyer lemon, fresh limey hops and stone fruits. The palate is effervescent and dry with a subtle bitterness, pillowy body and developing acidity from the indigenous flora. This beer undergoes a warm primary fermentation by our house mixed culture of foraged wild yeast, naturally occurring souring bacteria and brewers yeast in a wide vessel before being transferred into French oak barrels for maturation. Mature barrels are then selected and blended to meet our desired character before being packaged and naturally bottle conditioned for a minimum of 10 weeks for ideal carbonation. Only then do we release this unspiced wild ale to be enjoyed at table with your favourite foods and best of friends.