In the northern part of Belgium lies the Flemish region. Their beers are characterized by oak aging, acid-producing yeast and bacteria, and a keen focus on malt. We believe something very special happens when mixed culture meets malt, specifically darker, tawny malts. We developed a malt base similar to those used in Flanders and fermented it in vermouth, Pinot noir, and four roses barrels. Our house culture produced a very puckering level of acidity and a high level of grape must esters. The barrel blend was equal parts bourbon, Pinot noir, and vermouth, assembling a wide variety of notes and complexities. Aged for fourteen months in oak and kept cold and in the dark till rebirth.