Sudwerk Funke Hop Farm

Brewed with oats and wheat, and fermented out with two strains of saison yeast. It spends about six to nine months in an assortment of barrels-Petite Sirah, Grenache, Chardonnay-while being fermented with Brettanomyces, Lactobacillus, and a house yeast culture from their in-house solera system. It's then blended with an all-Brett beer that's barrel-aged separately, bringing in more tropical and guava notes. Oh, and it's dry-hopped at 1.5 pounds per barrel with Simcoe, Nelson, and Citra.