Flor is a fine example of keeping things simple. Very pale barley & wheat. One addition of fresh hops in the boil gives a crystal-clear bitter finish, leaving space for the flavours of fermentation to come to the fore.

Spontaneous fermentation in two old Tom Oliver cider barrels. Restrainted contributions from the malt and hops, plus low acididity, allows our native flor yeast maximum flavour impact.

These yeast have contributed almond, herbal, apple, and other savoury aromatics that will continue to develop in-bottle.