This beer spent time in our open fermenter, collecting wild yeast and bacteria from the Oklahoma air. We then pitched Brettanomyces and transferred it into wine barrels for an 18 month rest. Once it was tasting to our liking we transferred to stainless and added 4lbs per gallon of raspberries and blueberries. We get raspberry on the nose with a softer blueberry finish. Jammy, tart and delicious.