Oak fermented sour beer that was dryhopped with Nelson sauvin and Hallertau blanc and then further aged in oak for about 2 months and then dryhopped again with the same hops and finally Hibiscus flowers where added for about 8 hours just to get the fruitiness and colour from the flowers. Carbonated high to about 3 volume and at 6.7% abv this drinks almost to easy with a complexity only found in oak barrel fermented beer.
Kegged : 2020-01-05