Based loosely on a Berliner Weisse style – a historical Sour beer style from Northern Germany, this uses a 58 year old sourdough culture and a little brettanomyces which is then put straight into oak barrels for its primary fermentation. Slowly fermenting, maturing and souring for 4 months in the barrels this beer will continue to evolve and develop in the bottle. There is a lovely gentle rounded fruity sourness to this beer