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. A 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.