Since Jackie O’s sour program’s inception in 2008, there has been much exploring and evolving. When the new sour production hall was commissioned in February of 2016, the process of primary mixed fermentation took hold. As the sugar rich wort is cast from the brew house, a cocktail of wild yeast, beer souring bacteria, and classic brewing yeasts ready themselves in dish bottom fermenters. This primary mixed fermentation allows the beer to take on a melange of complex flavors and aromas via the many different organisms that are at work. After the initial 2 month fermentation, this mixed culture saison was moved into wine barrels where it rested for 1 year. The beer was then bottle conditioned with that same mixed culture that was used in its primary fermentation. A prudent and focused endeavor that marries tradition and exploration. Pushing conventional and industrial beer norms with each beer that passes through the unique and passion filled production hall.