First brewed in 2007 as our Peterborough Beer Festival “Special” with repeat batches in 2008, 2010 and 2011. Fondly remembered by the Oakham team as one of our all-time best beers, and a deserved addition to our 2023 “Oakham 30 Years” retrospective.

Hopped with four classically aromatic Kiwi varieties. Intense tropical, citrus and stone fruit flavours, hints of pine resin and a balanced, moreish bitterness.

Brew Sheet
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Brew Sheet

The Cask Ageing Process

Oakham’s Cask Aged beers command a lot of the brewing team’s care and attention and these award-winning beers prove that it’s time well spent!

The process starts with great beer being brewed in the usual Oakham way, but at the end of the initial fermentation, yeast cells are removed from the beer.

This is because yeast gets tired and a bit bad tempered after working hard in the fermentation process and this can cause undesirable aromas and flavours.

So fresh yeast is introduced to complete the fermentation – a process known as “Krausening” and the method which ensures that Oakham’s Cask Aged beers taste so smooth and drinkable.

The beer is then racked in casks and cellared like a fine wine to allow development of the remarkable flavours and conditioning that characterize the Oakham Cask Aged range.

All of the Oakham Cask Aged beers are aged for at least 6 weeks – usually for much longer.

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