This beer spent 18 months aging in french oak wine barrels, with some of our best friends, brettanomyces, lactobacillus, and pediococcus among other various yeast and bacteria. The extended aging allows the oak character to come out and the wild yeast to produce some fruity, and funky aromatics, and add some minerality. The bacteria rounds out this character nicely with some dryness and a city. These characters will all increase with aging. Pairs well with rainy day hikes, 90's hip hop, and your favorite spirit animal. Dig it.
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