As brewers of barrel-aged sour beers, we achieve consistency by blending multiple oak barrels of mature sour beer into each batch of finished beer. But sometimes, we need to exercise the wisdom and restraint of keeping a particularly tasty, unique barrel to itself, so that it will not be lost in the blend. In this spirit, we bring you this single barrel of lambic-inspired beer. It was brewed with malted Ohio 2-row barley and wheat from our friends at Haus Malts, attic-aged whole cone hops, and a blend of house cultures. It spent 26 months in a used white wine barrel, before being packaged and further conditioned for months.