With lots of caramel malt in the mash, candi sugar in the kettle, and some lovely noble hops added near the end of fermentation, the beer pours orange with white foam, tag-teamed with a floral aroma that also delivers phenolic spice, and a citrus -like scent. With a medium light mouthfeel, bitterness was designed to be on the lower end for this style. As an added bonus with this beer, we also pitched Brettanomyces Bruxellensis near the end of the fermentation, and then we allowed it to further ferment and transform the beer for 3 months.