A collaboration with the amazing Fyne Ales Origins team. We took a sour amber base and barrel aged for 12 months with Scottish brambles and our house wild/sour cultures. Fruity, Tart, complex. Primary Yeast: Belgian Trappist Secondary Ferm: Brett + Lacto B Barrels: 2nd fill Bourbon OG Plato: 14.0 pH: 3.1