Brewery Release: This beer started out as a Saison we brewed in March of 2014. We filled two red wine barrels with the base beer, in addition to Lactobacillus and three strains of Brettanomyces. Over the course of fifteen months, a subtle tartness and oakiness was picked up in the beer from the wine barrel, in addition to a moderate sourness from the Lactobacillus. The Brettanomyces contributes complex funky flavors and aromas rounding out this interesting brew.