A Flanders-style red ale fermented with brettanomyces and lactobacillus aged 6 months in neutral red wine barrels, then re-fermented on cranberries and sweet orange peel, and conditioned an additional 6 months.
For beer geeks
Malts - 2 Row Pale, Vienna, Munich, Dark Crystal, & Bairds Brown
Yeast - English Ale Yeast, Lactobacillus, Brettanomyces
