Knuckles, Bats And Homemade Tats

This collaboration was brewed with a blend of locally grown and malted Violeta barley, and the ancient grains Einkorn and Spelt. It was open fermented with mixed yeast and bacterial cultures from The Veil and Dogfish Head then transferred to French Oak Chardonnay barrels. After 18 months of aging we refermented it on extravagant quantities of Hibiscus and Red, White & Black Currants to create an intense, ruddy drinking experience.