1-750mL bottle of Passiflora, the latest in our barrel aged sours. For this project, we blended three barrels containing mixed fermentation wheat beer of between one and two years of age. The barrels selected had distinct tropical fruit characteristics and zippy acidity, so we decided to age the blend on fresh passionfruit. After secondary fermentation on the fruit we added a light dry hop of Citra. We get notes of bright tropical juice, complex brettanomyces funk, and beautiful balancing bitterness from the Citra.