750ml bottle - turbid dark amber - I am not generally a fan of soured versions of this style, but this one - fermented with a mixed culture in oak wine barrels for 2.5 years and blended with sour ale - brings the funk and complexity to make up for it - super funky, with a lot of dry oaky tannins, peach, pear - moderately acidic and super dry, while also maintaining the bready malt richness underneath all of the acid and funk - it’s dang good.