Alright this one was a pretty crazy wine/beer experiment that we did. First we brewed a high gravity Imperial Sour Blonde. A few days into primary fermentation we added most of our Australian Cabernet Shiraz and Chilean Merlot grapes. A few days after that we transferred the fermenting wine/beer into a bigger tank and added the rest of the grapes as well as blackberries, boysenberries, blood orange, lime, and pomegranate. After fermentation was done we then treated the wine/beer with clove, toasted cinnamon and allspice. The result taste exactly like red sangria. Equally balanced flavors of citrus, berries, spices and wine was the goal for this beer and we are very proud of how it turned out.