This 100% spontaneously fermented sour is a carefully blended combination of one, two, and three year oak aged barrel stock. Every winter, when the conditions are just right, we brew a beer destined for our coolship. Left overnight outside of the brewery, the beer is inoculated with our own Walnut Street air. This spontaneously captured yeast and bacteria during this time are left to their own devices, while we eagerly await. This blend highlights notes of bright meyer lemon, vanilla oak, and hay.