golden sour brewed in the fall of 2019, then transferred into our outdoor coolship, where it cooled overnight in open air while capturing ambient microflora. The following morning, the inoculated beer was transferred into a selection of French oak barrels to spontaneously ferment. After years of monitoring and tasting, we selected a few barrels to blend before refermenting on whole black raspberries. Bottle conditioned with champagne yeast.