We got some Argentinian Wine Barrels, and used it to age an English Bitter with Brettanomyces on it. Well the result is an unique beer, with a natural acid flavor and very intese yeallow fruit aroma.
We got some Argentinian Wine Barrels, and used it to age an English Bitter with Brettanomyces on it. Well the result is an unique beer, with a natural acid flavor and very intese yeallow fruit aroma.