MIXED FERMENTATION Fermented with our own house yeast culture and left in the fermenter for 5½ months to harness the natural lactobacillus within the brewery, this beer was aged on medium American oak for 2 months. This beer is complex with fruity notes from the Brettanomyces, hints of vanilla wood from the oak and a crisp sharp sourness. Carbonated to a low level, this beer can be cellared for years to come.