After doing some research and coming up with pretty much nothing, I ask this question: Have any of you made or had a Barleywine soured with brett?
I am quite curious about this. I think that it could be a pretty neat deal, we shall see, as I have already dosed it!
For those that have had one: How was it?
And for those that haven't: I'll let you know what it tastes like in about 6 months.
I saw that Marin did one a few years back, but that was aged in barrels, and I aint got no stinkin barrels. I may put in a bit of bourbon soaked oak, too. Not sure yet.
Thanks all