Cobbler tones waft out of each bottle of this wild Golden Sour, pouring into a refreshingly tart taste accented by fresh peaches, cinnamon, and vanilla. 

The Rare Barrel fermented it in steel tanks for a few weeks, before switching the brew over to oak barrels to age for 9 months with the fruit and spices. The constellation of wild yeast and bacteria went to work and the brewers tasted and tested, resulting in this spectacular sipper.