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 wine country class. Infused with Dry Creek zinfandel pomace, or spent grape skins, and aged in reserve barrels, this wild ale is tart and jammy, juicy but dry. It starts fruit-forward, with notes of bright red berries and plum, and finishes with wood, spice, and soft tannins. Forget traditional. Try the wild side of Buzzerkeley.