Elliott Bay - Big Pun

Our take on the Flanders Bruin, we used a mixed culture to ferment this beer in whiskey and wine barrels that we had previously used to age "clean" beer. This gave us a relatively neutral barrel to house the mixed culture of sach, brett, and bacteria used to ferment the beer into alcohol and acid, while also imparting a little bit of oak character into the beer for balance. After primary, we transferred the beer into freshly emptied wine puncheons to allow the yeast and bugs to continue to work to create acidity while infusing the beer with some of the character of the wine