The beer has now matured for a few months: it's time to enjoy
I chill the bottle in the fridge for a few hours so it is cool,
not cold. I then pour the beer into a jug slowly to avoid disturbing the yeast sediment.
I always leave the last quarter of an inch of the beer and sediment in the bottle.
It is time to enjoy the finished beer now, at a fraction of the
cost of a commercial brew.
A fine example of a hand crafted traditional bitter, packed with
outstanding malt and hop character.