Fermented with Belgian ale yeast, then aged in a Spanish red wine barrel for nine months with a rather diverse culture of Brettanomyces and other microbes. Funky and very lightly sour.
Unfiltered, store cool, suitable for vegans
Ingredients & recipe
Malted Barley (Pilsner, Cara, Aromatic)
Belgian Ale, Mixed Culture
Fermented warm, crash cooled then barrel aged