Last fall we filled two red wine barrels with The Professional Robust Porter, inoculated it with Brettanomyces Lambicus, and added sour Montmorency cherries from Door County, Wisconsin. More than a year later, it has turned into an incredibly beautiful and complex beer. In addition to the bitter chocolate, coffee, and coconut flavors, the Brett added notes of dark stone fruit, earth, and horse blanket. The cherries imparted a tart aroma, and the wine barrels added a red wine and oaky tannin component. The secondary fermentation consumed almost all the remaining sugar in this robust porter, increasing the ABV to 9.3% and giving it a much lighter body and mouthfeel.