A mixed fermentation Farmhouse Red ale brewed with aromatic speciality malt and Rye for a spicy complexity. Primarily fermented with Saison yeast and conditioned on Red Currants and Sour Cherries. Aged for a further 18 months in Red Burgundy wine barrels with the yeast Brettanomyces Lambicus. Yeast character of subtle clove and earthy funk. Delicate aromas and flavours on the palate of wild berries and hints of red wine. A three-way collaboration between Beavertown, Mikkeller and Arizona Wilderness.