It’s a delicate table sour with layers of complexity, vinous and smooth round malt notes. Blended with 2.5 year old beers fermented on Chardonnay skins and pinot skins. 

In March 2019 we picked Chardonnay & Pinot Noir grapes at a private vineyard in Freshwater Creek. After they were pressed for juice and skins, they were then taken to the Torquay Brewery and added to ex Scotchmans Hill wine barrels and separated into skin and juice type. 

The barrels were then filled with our Malty Red Ale where wild yeast and bacteria from the grapes took over with years of wild fermentation. 

In August 2021 we made a base Kettle Sour with Lactic Acid Bacteria, which we blended with two of these original barrels, then re-fermented it in tank and packed into 750ml bottles for your enjoyment.