This particular small-batch release is crafted from a base of two year-old Belgian pale ale aged in French limousin oak with Brettanomyces Bruxellensis, blended with fresh dry-hopped, un-oaked American pale ale. A second proprietary Brettanomyces strain was added at bottling for additional complexity after bottle re-fermentation and conditioning. The resulting beer features a complex and delightful blend of citrus and ripe tropical fruit notes, integrated wood tannins, and depth and maturity while still presenting a youthful brightness.