Brewing:

Alongside the wheat in this brew, we also used organic floor-malted barley, oats and hops. The musky spice and fruit typical of this style develop naturally during fermentation. In order to preserve the delicate coconut aroma of the whin flowers, after primary fermentation, Lucy & Stephen finished the batch with a cold syrup made from the foraged fowers.

Ingredients:

Water: Borehole

Malt: Organic Wheat, Floor-Malted Pale Ale & Oats

Hops: Organic Pacific Gem

Yeast: House blend

Foraged: Whin blossoms

Abv: 4.5%

Unfiltered & Can-Conditioned

Store upright and pour slowly to leave yeast sediment in the can.

Note about whin:

Known as gorse and furze outside Scotland, whin flowers cover huge swathes of the Fife coastlines for most of the year. They are so ubiquitous that they are sometimes taken for granted by locals and it often falls to visitors to point out how magnificent the bright yellow blossom is. The coconut-scented flowers have been used through the years to feed livestock and stoke fires, to dye woollens and stain eggs for rolling at Easter. They feature heavily in flower folklore. In some parts of the country, children believe that dragons are born in the buds and most East Coast ladies of a certain age would be unlikely to accept a bloom to take into their houses in case it brings them bad luck.