Our first expression of a bastardised Flanders Red. A primary ferment in stainless with saccharomyces was followed by six months in neutral oak barrels, inoculated with brettanomyces, pediococcus, lactobacillus and acetobacter. After six months the beer was aged on hand destemmed, freshly picked, Victorian Sour Cherries for a further two months.
500ml can
ABV: 7.5%
IBU: 4
