I have a bourbon barrel that I am going to use to age a few beers. After the normal beers I had thought about turning the barrel to a Flanders Red and letting it age and sour in the barrel. Just wandered if anyone had tried barrel souring. 
In primary
Apple wood smoked IPA
Imperial Black IPA 20gal
Belgium Wit
Keg
APA,German Rye, vanilla coffee milk stout, robust porter, dark Saison
In primary
Apple wood smoked IPA
Imperial Black IPA 20gal
Belgium Wit
Keg
APA,German Rye, vanilla coffee milk stout, robust porter, dark Saison
