OverWorks Spontaneity #2

This beer was brewed using a variety of malted barley and raw wheat. One variety of hop was added to the kettle during the boil. The wort was transferred to our sour cellar to cool in the coolship overnight to be fermented with wild yeasts and bacteria. The liquid was then aged in puncheons (wooden casks) for 12 months. This is the traditional Lambic method with minimal intervention that perfectly encapsulates the micro forna and flora of the Ellon countryside.