The concept of the Wood Series takes us to a new dimension. The beer is transformed during a long ageing process in oak barrels of all kinds (red and white wine, brandy, whisky, tequila....). Multiple yeasts, bacteria and different microorganisms intervene in this process, which very slowly and by means of a new fermentation, gradually acidify the beer, and transform it into something completely different from its original state.
The passing of time, the long maturation, many months of ageing, including years, make the beer full of complexity and extraordinary notes of oak wood that recall wine or other drinks that have very similar fermentations.