Nebulous starts with our triple golden ale LaGrave. Some go into wine barrels, some go into virgin oak, and some go into foeders teeming with Brettanomyces. The barrels ferment for months, sometimes years. As long as it takes. The wild yeast gives life to notes of honeysuckle, pear, and white peach, while the oak layers in a tinge of vanilla. Bottle-conditioning puts a thousand fine points on it.