Standing beer is brewed in the summer, working with the warmer weather to aid an ambient-temperature ale yeast driven primary fermentation in a coolship.
The pale wort is made from barley, spelt, and whole-leaf European hops.
After around ten days open fermentation in the coolship, the young beer is transfered to large oak casks for a secondary fermentation with our indigenous wild yeast and bacteria, until the winter.
Finally, the beer is dry-hopped with whole-leaf hops and bottle conditioned for several months before release.
The finished beer is highly effervescent and heady, with aromas of citrus, stone-fruit, and wood. The palate is dry, medium bodied, and cleans off with an assertive peppery snap.
