This beer took something of a journey to get to your glass. We brewed this strong, Belgian-style ale with a blend of Pale malt, wheat, oats and rye, then added a complex spice blend of coriander, Himalayan peppercorns and citrus peels. It was open-fermented to maximize the fruitiness of an expressive Belgian yeast and a citrus-forward ale yeast blend. After that, it took a little trip across the brewery to our sour beer production area, where is was rested on second-use dried fruits, like Montmorency cherries, Mission figs and Cascara (a.k.a. coffee cherries). Several weeks of additional fermentation from the residual mixed culture present followed, lending a lovely tartness and complex dark fruit notes.