This beer was fermented in used red wine barrels using a wild yeast called Brettanomyces. The beer was soured with a lactic acid producing bacteria before being transferring into the barrels for fermentation and aging. This gives a crisp sourness, some wine flavors, a nice oak background and some nice barnyard funk from the Brett. The beer finishes very dry and is tart and refreshing.
Wanderlust Brewing Co.
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