This marks the brewery’s third release of Still, after discovering another barrel with enough character and balance to stand on its own, without the need for carbonation. For this edition, a small dry-hop of New Zealand-grown Nectaron was added to enhance and amplify the underlying fruit notes in the aged beer. The wort was crafted using a turbid mash of Maris Otter, toasted Munich malt, and rye, creating a rich, silky body. It underwent an extended boil with generous amounts of aged hops before spending two nights in the coolship for a double inoculation. Spontaneously fermented in a single 350-litre barrel, the beer matured for three years before being bottled without priming sugar, allowing for a naturally still final product. After resting in the bottle for three months, it was ready for release. The finished beer presents a refined balance of acidity, oak tannin, and hop bitterness. Without carbonation, the silky texture of the rye takes center stage, offering a uniquely smooth drinking experience.
