I had the pleasure of having a few bottles of this fine swill while in the UK last week
A very fruity and peach session beer which i highly recomend if you like that type of summery ale.
My question. Are these flavours reached by an addition of flavor essence to the brew or are these aromas and flavors a product of fermentation esters alone.
Im still extract brewing at the moment and if anybody had a recipe which was even close i would be very greatful.