Goedenacht identifies vintage vinifera flavors from an intrepid, but yet delicate integration of constituent parts of a mead, cider and wild beer. Young, Goedenacht is sweet with delicate, almost cider like characteristics. However, during aging (roughly 6 months to 1 year), the brettanomyces and farmhouse strains used during fermentation begin to become more prominent with wild characteristics, along with increasing levels of tartness.