A cask-aged IPA here from Somerset's Wild Beer Co., which makes use of the team's experience with intriguing yeasts to bring even more complexity to the brew. The wort was cooled the Wild Beer Co.'s coolships, then Kveik Farmhouse was added, later on it was inoculated house white wine yeast and brettanomyces, and then given a second fermentation in oak barrels. It was even dry-hopped with Mosaic hops, helping bring forward some classic hoppy bitterness.
Floral bitterness at first, before moving into bright citrus, herbal oak and pine resin.
