BARREL-AGED PENTAGRAM. On shelves now, our dark, Brett-fermented sour is barrel aged for 26 months (not a typo; 18 months in red wine barrels, 8 more in rye whiskey barrels), and the result is waves of sour cherry, oak, tobacco, and classic Brett funk, all underpinned by Dark Munich malt. The 750 ml bottle fits in most stockings.
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