A vibrant sour session ale aged on blackberries. This “call of the void” variation was also fermented entirely in wooden foeders with a mixed wild culture, Brettanomyces, Bell’s house ale yeast and Pediococcus, for about 12 months. It was aged on blackberries for two months. Blackberries were chosen to balance the bright tartness. Available in limited quantities on draught only.