Inchworm was crafted from a single, “neutral” French oak wine barrel of a strong-ish sour blonde ale, brewed with a base of Ohio-grown barley & oats. Aged a total of 21 months in oak, Inchworm spent its final 6 weeks refermenting on over 2 lbs. per gallon of beautiful black raspberries from Stokes Berry Farm in Wilmington, Ohio. This beer is intensely fruity and jammy, and it is living proof that quality of fruit is of the utmost importance in brewing barrel-aged sour beers.