Served in a 16-ounce pint glass. Cloudy and dirty-peach-colored, topped with a thick, frothy, creamy foam head with great retention and stick, thanks to the hops. Spicy, floral hop aroma with sweetish pale malts beneath. Near full-bodied, incredibly smooth on the palate, creamy and silky. Sharpish citric snap up front, with notes of grapefruit, lime and lemon; deep floral notes as well.

A tad resinous, a little piney, especially in the hop finish, which is puckering and drying. Sweet, bready malts with some fruitiness and a doughy yeast toward the end. Lingering hop spiciness and yeast in the finish. Very moreish and bone dry when the last sip fades away.

Belgian style double IPA with Brettanomyces. this ale is aged in french oak chardonnay barrels. Brewed with Apollo, Citra, and Simcoe hops. Dry hopped in the barrel with Citra hops. Triple fermented- First in the tank with a Belgian yeast, second in french oak chardonnay barrels with brett, and finally in the bottle with a third yeast for natural carbonation.

Pours fizzy, creating a beige/eggshell-colored foamy head that’s dense image and wonderfully laced, sticking to the glass and also retaining magnificently. In fact, the lacing stays until the end. Beneath, a deep brown brew with rich tawny hues. This beer has some serious legs. Complex aromas: soft and powdery on the nose, with aromas of malt, chocolate chip cookie dough and a deep-rooted fruitiness, notes of plum skins, spicy phenols and a soft bready yeast character.