"When we made the batch of kettle sour earlier this year, we soured the wort with natural yoghurt from two of our friends, Neals Yard Dairy and Kappacasein. You might remember we dry-hopped some of it with Huell Melon. The rest was fermented with raspberries at a rate of 300g/litre. After three months in bottle it is tasting wonderful; a beautiful colour and refreshing raspberry tartness perfect for the season. Limited to one case per customer."