Amber bottle beer, bottle fermented. Pilsner malt and unrefined cane sugar for bottle fermenting. Styrian Golding hops for bittering and Saaz hops for flavour and Aroma. Bottom fermented 6 days then top ferment three weeks. Once in the bottle top ferment 10 days and then bottom ferment 6 weeks. Slow, very slow.
Cool it and pour into a brandy glass wide and open. Let the aroma cap the beers cloud, drink and enjoy slowly.
Why Laycock? Visit and enjoy their brew house sit, look around, imagine, you will know.