Wild ale matured in oak barrels after red wine for one to two years. From wooden barrels, the beer was transferred to stainless steel tanks for fresh cherries, where the secondary fermentation took place. Subsequently, the beer was fermented and matured in a bottle for 3 months. Amount of black currant: 400 g / l. David Kurňavka is responsible for the graphics of wild beers.
Vol. 750 ml, alc. 7.6% vol.