This beer is produced by taking Triple wort and fermenting it with our HTW culture - all done in wine barrels along with a very healthy dose of blackcurrant. This beer is not fermented in a stainless tank and doesn’t use brewer’s yeast at all - only the wild yeast and bacteria strains in our HTW culture. Fermentation in the barrel takes up to 6 months. Final ABV is estimated to be 10.5%. It’s also bracingly sour with a pH of around 3.3. Very cool purple/burgundy color.