This beer is produced by taking our Brother David’s Triple wort and fermenting it with our Horse Tongue Wheat culture - all done in wine barrels along with a very healthy dose of blackcurrant puree. This beer is not fermented in a stainless tank and doesn't use brewers yeast at all - only the wild yeast and bacteria strains in our HTW culture. Fermentation in the barrel takes up to 6 months. It's also bracingly sour with a pH of around 3.3. Very cool purple/burgundy color.