2016 SPON flor represents a curious case in our spontaneous fermentation program. The \”flor\” found in our sherry barrels migrated to some adjacent barrels containing 100% spontaneously fermented beer and impacted the fermentation. The result is a unique testament to the unpredictable and resilient nature of microorganisms. 2016 SPON flor was brewed in early 2014 using a turbid mash of 60% malted barley and 40% raw wheat, boiled for four hours with aged hops, cooled and innoculated overnight in our coolship with naturally occurring yeast and bacteria. 100% spontaneously fermented in oak barrels (no yeast or bacteria pitched), blended across the same vintage, and naturally conditioned for months in bottles resting on their side.