We take our house culture - a mix of commercial saison strains, wild strains of yeast and bacteria , some brettanomyces we isolated from one of our barrels, strains collected from our fruits and dregs from some of our favourite breweries - to ferment our tart base beer. We then macerate on 350g/L of Kentish Damsons and Bullace! The final product gleams a beautiful red, smells of rich berries & damp wood, is sour, dry and tastes deeply of plums & a touch of earth