Nearly five years ago the Galway team put away some very special brews in newly acquired ex wine, oak barrels. These beers were to be a tribute to the traditional Belgian brewing techniques we so admired. Brewed with Indigenous yeasts gathered from the fruits and natural evenviroment. Allowed to mature at their own pace and be released when the time was right. Apricot wild ale - A blend of 3 year old barrel fermented wild ales with a maceration on Apricots for 6 months. We then bottle condition them for a further 18 months