Rye’s a bastard to brew with, but after a remarkable eight years ageing in bourbon barrels, not only is all forgiven, but this beer has been transformed.

Rich at its inception, it’s now developed an astonishing vanilla oak and spirit complexity, like a fine madeira. It’s a bastard, but it’s worth it.

Bastard Rye has an intentionally low level of carbonation, and with its age and extended wood contact we recommend it is kept at room temperature, and served only lightly chilled - avoid cooling below 2°C