Blackfoot’s Montana Style Lambic was created in a similar fashion as a traditional Belgian Lambic.
This beer was fermented and conditioned in wine oak barrels for 18 months.
The barrels were inoculated with Belgian yeast, Sherry yeast, Brettanomyces
(wild yeast), Lactobacillus and Pediococcus.
It is extremely complex with predominate flavors of wine, pie cherries and other dark fruits, sweet tarts, oak and lactic sourness.