If you live in SF you can order this item for takeout or delivery here
At Seven Stills we brewed a batch of Flanders Style Red Ale with the Drakes team and let it ferment using a pitch of their house sour yeast. After fermentation, we distilled the beer and began aging the spirit in New American Oak barrels for 14 months. At Drakes, the team brewed the same batch of Flanders Style Red Ale and let it sour in used wine barrels.
We emptied our whiskey barrels. Drakes emptied their beer barrels. Drakes took their beer and put it into our freshly emptied whiskey barrels. We took our whiskey and put it into their freshly emptied sour beer barrels.
For the last four months we have let the whiskey sour in their barrels and they have let their beer finish in our barrels. Both have been emptied, rested and are going into an extremely small number of kegs and bottles to debut on 3/6