For this blend, we selected what we considered to be the best tasting of all our earliest barrels. This beer really showcases the best of what our house culture can do given enough time. Best of all, this beer really turned out the flavors of what we expect from lambic beers. Although that might be expected considering the source of our house culture, it's often not the case. Due to all the variables in the process, flavors can swing wildly and we were quite pleased that the result of this blend is much like that of the beers that inspired this project.

The aroma is strong in stronefruit, especially peach. There's additional notes of citrus skins, horse blanket and funkiness. The flavor also consists of strong stonefruit, melon, lemon with a strong sourness for a puckering finish. Notes of honey, from the priming sugar, and wood from the barrels can be found as well.

■Fermentation Vessel(s): A blend of used French oak red and white wine barrels
■Time: 1.5 years in barrel
■Adjuncts: None
■Priming Sugar: Locally sourced honey

【Storage and Handling】
■Storage temperature: 10-18C
■Serving Temperature: 4-10C
■Glassware: Tumbler, Tulip, Flute, Snifter

When opening these bottles, a corkscrew wine opener may be needed. It's also recommended that these bottles should be opened in the presence of a sink as they may foam over. Please be careful of the cork as it will often pop and fly off.

Do not disturb the bottle during storage and store upright. Do not agitate the bottle before pouring. There will always be a layer of yeast and bacteria at the bottom of these bottles that should not be poured into the glass and remain in the bottle. Pour gently and slowly tilt the angle of the bottle to prevent the settled microorganisms from entering the glass.