Showcasing wild ingredients in our mixed culture saisons fills us with so much joy.
Our fields and hedgerows in the UK are filled with forgotten flavour and putting them in a
beer seems such a natural way to preserve the seasons.
In March and April, the flowers of the gorse bush are at their best. They flower all year round and due to this, are the source of many old stories and rhymes. But we always pick in early spring, when their coconut aroma is at it’s peak. These small yellow flowers, paired with an array of fragrant English hops, go through a biotransformation during the slow fermentation of our saison cultures, and with
the rise of a gentle acidity, changed from coconut to pineapple.
The result is a truly tropical masterpiece, which we are very proud of indeed.
Water, Barley Malt, Wheat, Oats, Yeast, Hops, Gorse Flower
ABV - 5.8%
IBU - 20