Пиво Plumb Stoned - DankHouse Brewing Company

We barrel aged our sour base in a Buckeye Lake Winery barrel for about 6 months, then we conditioned it on plums and vanilla. The barrel used was their on site barrel for Cabernet Sauvignon. It had a constant Cabernet influence for 4 years, and the last wine that was finished in it was 5% Syrah and 95% Cabernet.