For this beer, we were able to get some freshly pressed Viognier grape skins from our friends at A Thousand Gods Wines. We placed the grape pomace into some fermenters and looked through the barrel cellar to find a complementary barrel. To complement the delicate characteristics of the Viognier, we selected a young barrel aged mixed ferment wild ale that had some nice soft acidity and fruity esters. We transferred the beer on top of the grape skins and let it age for a year before bottling. The result is a fresh and vibrant meeting of a barrel aged mixed ferment sour ale with notes of pineapple, peach, and orange blossom from the grapes.

6.5% ABV