Barrel-aged beer is so passé. Barrel-aged wild sparkling ales—now that's innovative. We combined wild Brettanomyces and champagne yeast strains for an ale that's Belgian funk meets Napa class. To take it up a notch, we aged it in Napa Valley reserve sauvignon blanc barrels. This wild ale is tart and explosive, with notes of yellow grapefruit, pineapple, and guava. Brett yeast creates a drying effect with hints of soft toffee and fresh sugar cane. Forget traditional. Try the wild side of Buzzerkeley.