This is a dry hopped bretted beer that will present the transformative properties of Brettanomyces yeast. We selected a barrel from our cellar with moderate acidity and fruity Brett character, we then dry hopped it with Nelson Sauvin and Citra which kickstarted a 4 week refermentation. For now it is showing plenty of fresh lemon, gooseberry and grapefruit aroma, with green apple like acidity and low levels of Brett funk. As time passes the Brett will amplify the hop character and bring more pineapple and ripe fleshy tropical fruit.
