Batch: 002 No. of bottles: 990 Time in barrels: 36 months Titratable Acidity: 11,1 g/L. This beer has history. Go back 36 months and we are filling used red wine barrels with a golden sour primary fermented with mixed cultures of Brettanomyces and Lactobacillus. Six months ago we brought 400 litre beer on 100 kg raspberries and left it for a 2 month secondary wild fermentation and maturation before bottling. The result is a crisp, bright red beer with huge flavours of raspberries, bracing acidity, light funk and a refreshing finish. Like a phoenix in the fire flame!