Blonde ale fermented then conditioned, longer than it took the Fab 3 to give Ringo his first song, in stainless on a blend of Brettanomyces yeast and bacterial strains Lactobacillus and Pediococcus where it soured naturally and developed a complex flavor profile changing throughout the years. Strikingly sour and dry, this rare treat is refreshing and effervescent with that brett funk and fruitiness.