I have never brewed a sour beer, I realize that most of them take years to really come into their own, which I think would work very nicely with an anniversary. My plan is to brew something like 15 gallons of a beer that will be drinkable in a few months (what that is im not sure), pull off 5 gallons, then stick the other ten in a barrel or in a different vessel with oak cubes to age. Every year there after I would pull off a couple gallons and top up with fresh beer. I guess any advice would be great, especially what a good starter beer would be, and if you think the result of a barrel can be achieved with oak cubes. Thanks in advance.