A Flanders-style red ale fermented with brettanomyces and lactobacillus in neutral red wine barrels was aged 12 months, then re-fermented on blackberries, and conditioned an additional 3 months.
For beer geeks
Malts - 2 Row Pale, Vienna, Munich, Dark Crystal, & Bairds Brown
Yeast - English Ale Yeast, Lactobacillus, Brettanomyces
