Brewed in collaboration with DMC Brewery (RIP), we blended our golden sour base beer, primary fermented with Brettanomyces, and conditioned it with ginger root. We processed around 100kg of ginger root, first shredding the root to break it down, before pressing it in a small pneumatic press to extract the juice. This was added directly into the beer during its final stages of fermentation and conditioning. The delicate ginger profile works well with our house culture, layering light ginger spice and aroma over the citrus and stone fruit.