Brewed in June 2020, we fermented this spelt Saison in stainless with a mixed culture including Brettanomyces. After primary fermentation, we served most of the batch, however, we diverted some and filled a second-use barrel, along with the addition of honey from our rooftop hives at our Kedzie facility. 2 years, and a couple pandemic-related shutdowns later, we have barrel aged Jean Baptiste where the mixed culture finally transformed the beer into an acidic brew with more depth in both aroma and flavor.