After 8 months maturation in our puncheons, thus red sour beer was racked into barrique oak barrels with fresh Yarra Valley blood plums and allowed to referment for 8 weeks before packaging.

It has vibrant aromas of fresh stone fruit that melds seamlessly with the malty beer base. The refreshing acidity adds to the full, juicy, plum fresh flavour which is akin to biting into that perfectly ripe blood plum freshly picked from the orchard.