Inspired by Brabant (remember that one?) and the goodness of its marriage of Brettanomyces fermentation and Belgian dark malts, we’ve crafted this celebratory wild ale using three strains of Bretts. Our house strain, Brettanomyces drie, brings loads of ripe stone fruit aromas to the mix. Brettanomyces bruxellensis lends the classic horsey and rustic aspects of a traditional wild ale, while Brettanomyces custersianus delivers massive tropical fruit essences to the flavor party. Add some beautiful, dark and robust Belgian specialty malts for caramel, chocolate and fig elements and you have this — our rendition of a Dark Farmhouse Ale.