From Boxing Cat:
From Brewmaster Michael Jordan
A current project is putting Contender Extra Pale Ale into "barrel neutral" wine barrels.
The barrels we are using have gone through three rotations of beers already so they no longer have wine notes and only provide oak notes.
I have added some Brettanomyces bruxellensis to each wine barrel which will cause a secondary fermentation to happen and provide a distinct Belgian character to the finished beer. The process will take around three months so it does require some patience.
I'm really excited about this project as I believe we are the first Chinese brewery to try this Belgian sour barreling process. Each barrel holds around 200 liters of beer so it will be a limited release beer. All 6 barrels are now full of beer and I believe you already have that information.
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