Every once in a while there is a rare barrel that stands out amongst the rest. It is tart but not too sour, fruity but not too cloying, funky but balanced. This beer is from one of those barrels. This saison was aged for three years in a used white wine barrel with a mixed culture of yeasts and bacteria, including some harvested from a batch of naturally fermented wine I made at my father’s home in Hout Bay, Cape Town. Fewer than 400 bottles were made.

Ingredients

Malted barley, malted wheat, oats, hops, yeasts and bacteria