Ageing in oak barrels brings woody complexity to beers
The woody complexity of beers like Modus Operandi, is achieved by ageing the beer in oak barrels. With each batch we sample a number of barrels to identify the flavours that blend well.
We pick up character from the wine and bourbon that was previously in the barrel. The brettanomyces yeasts love the porous nature of the wood to develop a slightly sour cherry flavour