The third iteration of our beloved Grandma’s Boy, this ‘wild ale’ was barrel aged in oak with various strains of Brettanomyces and Niagara shiro plums.

What it smells and tastes like: This 2016 version is all about clean brett aromatics, juicy stone fruit flavours, and a subtle but decidedly spicy oak character. The body is dry and lightly acidic, with notes of under ripe pear, apricot, and plum.