A blend of 2 barrels, a 12 month and 18 month mixed fermentation saison.  Both were heavily hopped with whole leaf aged Jester and Goldings before beginning their journey in an open top fermenter.  They were transferred to freshly steamed barrels to begin a slow secondary fermentation in oak.

I taste the barrel stock every month or 2.  These 2 particular barrels were great on their own and together they were spectacular.  I decided to blend them and added a very small dry hop to help elevate the aroma.  After 2 days at ambient temperature I primed the beer with cane sugar an 5L of freshly fermenting beer from the open top fermenter and kegged and bottled the batch with my lovely wife.

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The name Taproot comes from her family farm in South Africa that they unfortunately had to leave behind.  They had put down their roots in the foothills of the Drakensberg mountains and now their roots and ours are in the UK.  

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