Conwy Brewery said its Sunday Toast has infused lamb in the brewing process, combining the aromas of a Sunday roast with a dark ale.
The North Wales brewery slow-roasted Welsh lamb before adding the dissolved meat juices and sugar and keeping the brew warm for a week.
Spokesman Gwynne Thomas said: "Seasonal beers are a speciality of ours, but we wanted to do something really different to celebrate our country's national day."
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