Bottle via the Reserve Society. Pours a muddy brown with a small ring of foamy bubbles (I am hoping that this will carbonate a bit more, all though the light carbonation doesn’t detract too much from the overall experience). Doesn’t appear to be very carbonated. Aroma is delicious! Wood, bourbon, wine/vinous, funk, vanilla, light spice, pumpkin butter, horseblanket, tannins, lemon. Phenolic. Flavors are funky and sour. Lightly acetic, woody, and rich. A bit of vinegar, somewhat mouthpuckering. A decent amount of bitterness surprisingly (tannic?). Very light carbonation. Acidic and somewhat big feeling. A very interesting beer. Nowhere near the amount of barrel character as last years Barrel Aged Version, but the brett is definitely a new, interesting and refreshing addition. Heavy warming felt on the stomach but not the palate. Interesting pumpkin sour/wild beer (of the few I have had...very different from Jolly Pumpkin’s version). The extended barrel and funk hides the main spice components of this beer (both the house belgian yeast notes and the added spices), leaving an interesting wood/funk/light sourness. The acidity is not quite as full blown as many pedio/lacto/brett sours, but there is definitely still a decent amount of acidity. Strange and good brew!

Spoke to Tyler (the brewer...bruer) tonight. The beer spontaneously fermented in barrels and has more than just brett. It also contains lacto, pedio, and acetobacter.