This beer is crafted with care and time. We begin with Belgian pilsner malt, rye, and white wheat. In the boil kettle we add German Opal, French Triskel, and German Tettnang hops. In fermentation we begin with a saccharomyces strain of yeast from western Belgium. We let that yeast strain do its work and when it is finished we let a strain of brettanomyces claussenii take over. What is created is an elegant beer laced with aromas of pineapple, guava, jasmine and herbs. Subtly sweet and spicy on the palate and finishing with a lingering dryness. We will often create different versions of this beer with different yeast cultures and mixed cultures.