Raphael Mettler became acquainted with these two breweries at „The Festival“ in Portland, Massachusetts. As we work in similar product ranges, we found many things to be enthusiastic about. And so a joint beer brewing project was born, the idea being to brew a beer based on an identical recipe but brewed in three different places. In October 2013, we made the first brew in Austin, Texas, the second one in April in Denver, Colorado and finally the third one at the Brasserie Trois Dames on the 6th of May 2014. Each brewery was provided with vino fino barrels from Jerez de la Frontera which were practically 70 to 80 years old. The vino fino is a wine fermented « sur lie », characteristically oxydized. We wanted to replicate this profile. The beer will age for 6 to 12 months. At the Brasserie Trois Dames we used a seasonal-type yeast for the main fermentation and we added active lactobacillis yeast for barrel fermentation. This yeast comes from the Fromagerie Tyrode in L’Auberson. We also added a Lambic beer base from Oud Beersel. The Swiss version of the beer is due to come out in the spring of 2015.