Atwood Concurrently No. 3

This ruby-colored farmhouse ale began life as a saison that was primary fermented with a mixed culture of Saccharomyces and Brettanomyces yeasts. Following primary fermentation, it was racked into oak barrels with whole black currants from Ulrich Berry Nursery and aged for 6 months. Flavors and aromas of black currants, raspberries and stone fruits balance with mild acidity, dryness from oak tannins and mild barnyard funk.