Vermin is a blend of different golden ales that have matured for 12 months in port wine barrels and 18 months in red wine barrels, along with various Brettanomyces wild yeast strains and lactic acid-producing bacteria. This richly reddish nectar has also been aged with locally sourced Zilga grapes, adding structure and color to the beer. Vermin bites with a sour edge, but using grapes and barrels introduces delightful spiciness, summery berry notes, hints of cherry, gentle grape-like fruitiness, and subtle sweet caramel undertones. Its body is moderately dry and effervescent, with tannins providing a slight nibble on the palate.