Young Funkenstein is a cherry sour that started as a clean copper ale fermented in stainless. Finished in thirteen 2nd use Cabernet wine barrels for a total of 24 months with added wild yeast (Brett Bruxellensis) and sour-producing bugs (Pedio), this creation has nice earthy funk and lactic acid sourness. For 10 months, over 200 pounds of dried Rainier cherries lent more sour notes with sweet undertones and a dry finish. Enjoy!