This beer began its life as a spontaneously/coolship inoculated and fermented golden wild ale, consisting of a mash of 42% regionally grown unmalted wheat and 58% northwest grown pale barley malt, hopped with four year old warm aged whole leaf hops from local farms, and a small amount of fresh pellet hops. It was fermented and aged in neutral oak red wine puncheon barrels. After long maturation, each part was blended into secondary oak tanks, with the component batches being an average 20 months of age. In the secondary oak vessels, the beer was refermented with freshly picked and locally grown Black and Red Raspberries for an additional two months. After this secondary fermentation, it was blended with a small amount of one, two and three year old beer, and further conditioned on locally foraged Spruce tips, before being naturally conditioned in bottle.