This beer started out as golden ratio (our hoppy sour) - pilsner,
vienna and wheat malts, kettle soured with lactobacillus and then
generously hopped in the whirlpool. After primary fermentation we
racked the beer into a french oak ex wine barrel and added a
brettanomyces blend and aged the beer for over 1 year. Finished with a
dry hop of Riwaka.