Nearly a year in the making, the base beer for this ale is a blend of Berliner Weisse and Saison, with secondary fermentation provided by our friend Brettanomyces Lambicus in a used red wine barrel. It's tart, crisp and funky with high effervescence created during bottle conditioning. Being the first in our series, we've named this wild ale after the first county in the great Commonwealth of Kentucky.

ABV: 7%