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Bottle conditioning is a demanding art; knowledge and skill are needed at every stage in the process. A tiny residue of yeast is allowed to ferment in the bottle, developing character and depth of flavour over time just as fine vintage wines do.
IBU:52
Reviews

Mark Oldfield
1 month ago
3.6
Gavin W
1 month ago
3.0
Gavin W
@ Waitrose3 months ago
3.0

Stasp
3 months ago
4.8

babiifranchin
3 months ago

4.0

Longale
4 months ago
4.3
Strong & rich full flavoured bottle conditioned ale with a sweet malt fruitiness, enjoyed it many times since it's birth in 1995 & it's still just as good. Probably best left till the BB date for max flavour & sediment setting.

Niga
4 months ago
3.0
Ale anglaise ambrée, arômes sympas, mais amertume finale pas super agréable… Dommage

Hebbemetal
4 months ago

3.5

Thiboule
4 months ago
3.4

Jimmy
@ Home Cannock4 months ago

5.0
This is a fantastic ale, malty, not too heavy and bursting with flavour. Epic.