Buntspecht is a hybrid between wild ale and red wine. Our approach to brewing sour beer leans heavily on the Belgian lambic tradition. We produce a wort from malted barley, wheat and aged hops that is full of long chain carbohydrates (including starch) that ensure a long and slow fermentation. The fermentation takes place in an oak barrel that previously housed red wine. Our microbial culture consists of yeast and bacteria from Belgian lambic. The beer is allowed to slowly ferment for over a year, after which 200 g/l of pinot noir is added. The grapes come from our favorite vintner, Weiß in Oberrußbach, where we also age our barrels. The grapes are first fermented in a macération carbonique and then combined with the beer, to fully ferment over the course of two months. The name Buntspecht refers to the great spotted woodpecker, a commonly seen woodpecker in Vienna and surrounding regions.

Barrel fermented for 16 months. Secondary fermentation with 200 mL/L Blauer Burgunder/pinot noir grape must after macération carbonique for 2 months. Brewed on 2019-06-30, bottled 2021-01-30. 64 bottles produced.