This week we filled our first former Te Mata Wine barrel with beer.  The first barrel was filled with Southerly Front our historic Burton Ale topped up with some ESB and a good dose of the wild yeast brettanomyces. The beer will slumber in the barrel for several years and over that time it will develop all sorts of fruity, tangy funky flavours and aromas. We also have a second barrel sitting waiting to be filled with a Flemish Red ale that we brewed at Kereru.