Our Spontaneous Ales are brewed with traditional turbid mashing techniques followed by an extended boil of noble aged-hops. This barrel-fermented ale was inoculated with wild yeast cultures harvested from fruit skins growing in Niagara and using cultures from our own ‘mini-coolship’ experiments. This ale is blended from selected red wine barrels aged no less than one year. This sour ale is perfect for cellaring, it will evolve with time and can be enjoyed for years.