Bullfrog started with a Wild Ale spontaneously fermented in oak and aged upwards of four years! Then, they blended Ales matured anywhere from one to four years and aged it on black currants for an additional six months. Next, they bottle conditioned the brew with Belgian candi sugar for a crisp, effervescent body before finally cellaring Le Roar Grrrz Cassis for twenty months. That’s a total process time just shy of six years!