This will be the first time that we will solely use airbourne yeasts and microflora to ferment our beer, rather than commercial strains that we buy, blend and propagate (as we do for our regular beers). The result will be completely natural, organic beer, made with a lot of heart, with nothing unnecessary added or taken away - a purer reflection of our location here on the east coast of Scotland. It will hopefully bring us a step closer to doing what is second-nature to many of the wine and cider makers we most admire.
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