Originally Posted by MrOrange
in terms of "oak flavor" there is none in this lambic.
This is what I wanted to know. I have done a little reading since I posted this, and it seems the bugs live in the wood. Perhaps this tries to take the place of the wood in the traditional cask-aging process? I'll probably grab some either way. My beer won't be quite the same, as I don't have great access to sour dregs around here, but I'm going to pitch Rosealare (sp?) from the get-go, and see what happens. I'm also planning to drink some of the limited sours I have available, and see what contributions their dregs can make to the flavor.
Thanks for the recipe, and congrats on the BOS.