This big Belgian style beer began by mashing French munich and aromatic malts along with chocolate malt and flaked wheat. Hopping was subtle, with Chinook and Saaz at the center. But what really sets this quad apart is its nod to the yeast strain known as Brettanomyces. Following a primary fermentation with Belgian ale yeast, keg conditioning with Brett took place. This technique naturally carbonated the beer as well as imparted the “wild” flavors and aromas associated with this exciting addition to the brewer’s palette.