This truly exceptional offering was made in collaboration with Mike Tonsmiere (AKA: "The Mad Fermentationist"). We began with a red wine barrel-aged blend of Saison, sour blonde ale, and grisette, before throwing in a Flanders red ale aged in Spanish Brandy barrels for good measure. A range of 12-32 months of barrel-aging provides a highly-complex base for an irresponsibly hefty addition of California Zinfandel grape must and black currant puree. We're talking 1/2 lb of fruit PER PINT. The resulting elixer is a wonderfully nuanced wine hybrid with a tannic structure that well-refined palates will find infinitely pleasurable. 7.5% ABV.