The celebrated Virginia crew crafted this beauty with a light-bodied Ale base. They collected ambient wild yeast and microflora by cooling the wort overnight in their coolship, then fermented and aged it in red wine barrels with Brettanomyces. 

After three quarters of a year spent maturing in those vinous casks, the team bottled Sauvage and rested it for another 19 months to develop complexity and natural carbonation.