Aging sour ale @ HaandBryggeriet
Wooden barrels, some formerly holding red wine in Bordeaux, at HaandBryggeriet in Drammen, Norway. This is how they age their sour ale! Some of the barrels contain berries (krekling) and Lactic acid bacteria to create sour ales, others contain lambic style yeast to create Belgian style wild ales.
The closest barrels, with the yellow note stuck to them, are the Sur Megge (Sour Bitch), while the more distant barrels contain the third batch of HaandBakk. None of them will be ready anytime soon but will probably spend 1-2 years on barrel, before being bottled!