Brewers usually read a lot. Especially about popular beer styles. While reading about the history of India Pale Ale, the idea of recreating the original English I.P.A. as best as possible was born. Maris Otter malt and Eest Kent Goldings, are the simple basic ingredients. The choice of wooden barrels (where the beer used to mature for 1.5 years) was more difficult, and was ultimately determined by fate. The opportunity to acquire a large number of Puligny Montrachet (world-famous white Burgundy) for not too much money was taken with both hands. After some experimentation with aging time, we opted for a maturation of no less than 2 years. The original bitterness of 150 IBU (!) is then toned down to an acceptable 50 IBU, the beer has then acquired a lot of white-wine character, and is then dry-hopped one week before bottling.