We inoculated an oak cask with Hansens Geueze, filled it with Old Ale, covered it with stale hops (to serve as a preservative) and aged it for a year. Then we transferred it to the bottle and bottle conditioned it for another year. The lactobacillus and perhaps some of the yeast from the Hansens consumed some more of the residual sugars left in the Old Ale that were inaccessible to our standard ale yeast. This combined with some oxidation from the oak cask soured the beer and gave it some earthy character. It is a sour and spicy ale reminiscent of a Flemish Brown - with a complex palate of dark fruits and earthy, oaky notes. Hope you love it as much as we do!