In 2018 we brewed Polonaise, a part kettle-soured raspberry saison. We filled a Monbazillac, Marsala and white wine barrel with it and added brettanomyces to see how the beer would develop over six months. As little sugar was added in the refermentation process, the wild yeast effect turned out to be quite subtle. Blending the three barrels produced a smooth, refreshing saison with layers of raspberry and white wine flavours and a tart, slightly sour, finish.