Vines No. 3 is the third instalment in a series that celebrates barrel aged wild beer and wine. No. 3 uses post-fermentation Vidal grapes -- after 30 days of skin contact at Southbrook Winery -- as a wild yeast source. For them, the grapes go on to become their Orange Wine, for us, the skins provide enough micro-organisms to inoculate our wort.

What has emerged, after 10 months aging in oak and a nice bottle conditioning, is a dry, Saison-esque beer with peppery notes and hints of white grape.