To make this one, the JK crew started with their own well water, locally grown grains, and a blend of fresh and aged hops. They fermented the brew with their house mixed culture and aged it for a year in neutral oak barrels. Finally, they re-fermented the beer on a whopping 6 lbs per gallon of raspberries until it reached absolute dryness.

Once it’s been bottle conditioned for natural carbonation, it’s released to the throngs of thirsty Wild Ale fans who’ve been eagerly awaiting its release.