Our base golden ale (60%/70% malted barley, 40%/30% raw wheat) spontaneously fermented and aged for 8 months in neutral french oak barrels. The beer was moved out of barrel and onto organic Driscoll Victoria blackberries (from Herefordshire) and organic Driscoll Maravilla raspberries (also Herefordshire) in separate tanks. We punched the fruit caps down daily once refermentation had commenced. The beer was on fruit for a total of 5 months before blending together. We blended 3 further components into the beer before packaging.