A Flanders-style red ale fermented with brettanomyces and lactobacillus aged 6 months in neutral red wine barrels. That base, aged 18 and 24 months, was then re-fermented with over 1100 lbs of northern California strawberries and conditioned an additional 2 months.
For beer geeks
Malts - 2 Row Pale, Vienna, Munich, Dark Crystal, & Bairds Brown
Yeast - English Ale Yeast, Lactobacillus, Brettanomyces
