Having largely forgotten the word “banjaxed”, I saw it in a book last night and thought it seemed perfect for one of the Offbeat tangents…barrel ageing and sours.
It’s a little bit on the back burner at the mo as we need a space away from the brewery to really get in to this as we can’t risk infection and we haven’t a lot of space to leave barrels sat for months on end.
In the meantime, research is underway. The arduous task of tasting loads of other people’s beers but also reading up and talking to other brewers already in there.
Maybe check back in a year or so on this one!