Engrossingly ‘funky dark sour ale’ aged in stainless steel red wine barrels crosses an oaken cherry-derived Flemish Red Ale with an equally tart Oud Bruin. Light brettanomyces bacteria provides leathery barnyard musk for vinous red grape tannins and lemony balsamic vinegaring. Dark Munich malt glop eaten up by persistent moderate acidity. Mellow cranberry, goosberry, raspberry and cranberry souring guards the earthen tobacco-dried back end. Fairly complex and velvety smooth ‘wild ale’ stays tame enough for lighter thirsts.