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These fruit and floral components are amplified by the Brettanomyces yeast
Originally brewed in London in the late 18th century for export to Russia
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The beer was then aged in an oak barrel for 16 months with Brettanomyces Bruxellensis to develop further complexity
Yeast: Belgian Farmhouse
Taking Stock - Barrel Aged British Stock Ale 11.5% Size:12 Pack These fruit and floral componentsWhile Brettanomyces (Brett) yeast is known for producing the funky flavours and aromas in wild ales, it was actually first isolated from British stock ales, hence its name meaning British Fungus in Greek. It is believed that Brett living within the wooden barrels used to age these stock ales gave them their distinctive complexity and smoothness. Taking Stock was aged in oak barrels for eight months with the specific Brett strain that was originally
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