Our inspiration and method came from our friends at Scratch Brewing Co. in Ava, Illinois. We mashed with well water and Texas grain, then racked the wort to an oak puncheon barrel stood upright on its head. Earlier in the day, we built a bonfire over a pile of large rocks. Once super-heated, we raked the rocks of the embers and added them to the wort. The intense temperature caused the wort to achieve a rolling boil. During the boil, we added hops, peach leaves, grapefruit juice and zest, and fennel. We then chilled the wort with a homebrew emersion chiller, and racked it to oak barrels for fermentation with our mixed culture. After two months of fermentation in oak, we blended the beer and naturally conditioned it through fermentation.