Belgian dubbel style ale aged in wine barrels for 25 months with Pediococcus souring bacteria and a Brettanomyces yeast strain that produces cherry, smoky and spicy flavors. Following barrel aging, we racked the beer onto fresh Queen Garnet plums. A rich malty beer with complex dark fruit notes derived from the specialty malts, yeast driven esters and the Queen Garnet plums’ signature dark purple flesh.