Sorry it's taken me so long to get back to you on this. Got very sidetracked this past week but c'est la vie. We don't coolschip so our brewing season is year round. Mostly thanks to the climate control in teh brewery/barrel area. But for what it's worth we have a good sized load of oak barrels coming our way very soon. All will be filled with our pLambic along with the turnover from this years barrels being refilled as well. So our schedule is more determinate on fresh barrel turnover at our sources vs ambient temps. We are planning to bottle at least 3 more fruited pLambics in teh next coming couple of months. Armagnac Wild Bluerberry, Estate Cabernet Framboise, and an Estate Cabernet Pomegranate/Passionfruit. We're also putting some RIS in there for next year's bottling, and a few new projects may go into some oak as well. The fruit is usually seasonally based, but we do some short term freezing (sub 6months) to help us through if need be. For instance we just thawed out this past years blood orange and lychee before undergoing carbonic maceration. That batch of our Auroral berlinerweisse should be out in 3 weeks or so. This is the year where we get a little more scheduled in these things though. So for next year, yeah the goal will be to aim the more tropical offerings in the summer most likely. Just based on utilizing the increased throughput of the seasonality. Hope that makes sense and I didn't ramble too badly.