the first beer we made in our large French oak vats (‪foudres‬). Foudre-fermented, 100% brettanomyces (all wild yeast) fermented, blonde and aged for 9 months in the foudre. Bottles have been conditioned for an additional 6 months. Fruity, earthy, oaky, white winey. First foudre beer named after Henry and Adriana’s first child