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Developing their own recipes adapted for the process, a unique blend of malt, hops and wine – a barrel aged 2016 Viognier for the Vintage Hopenblanc, was blended together and fermented using Champagne isolated yeast in French hogsheads. Aged within this oak, the beer was left to mature before beginning the traditional champagne method of secondary fermentation in bottle. Once again using only Champagne isolated yeast strains, the beer underwent secondary fermentation and was left on its lees for 6 months before being riddled and disgorged.
Fermented with 2016 Viognier, this beer is reflective of the warm 2016 harvest with aromatic hints of apricot and citrus being pair perfectly with toasted malt and lightly spiced hop flavours.