Changes

*The brewing techniques similar to those of pale ales and bitters.*A two or three step infusion mash is done using a blend of malts to yield bright orange wort.*Styrian Golding and Hallertau-Hersbrucker hops are used throughout the boil to contribute flavor and bitterness around 33-35 IBUs.*Belgian candy sugar is used to boost the gravity in the kettle.*Primary fermentation is carried out with a mild Belgian strain of Saccharomyces cerevisiae.*The beer is dry hopped in the secondary to produce a delicate spicy hop aroma.*[[Brettanomyces]] culture in the secondary and for bottle conditioning.*This gives the beer a very unique flavor profile.*Beer develops flavors and aromas reminiscent of pie cherry and other Brett characters.*Ferments some of the remaining complex sugars present in the beer, which gives it a high level of carbonation. 

*Add Belgian candi sugar to increase gravity to 1.054.*Boil for one hour, adding hops at the following times:*At the beginning of the boil add 1 part Styrian Golding and 2 parts Hallertau-Hersbrucker to contribute ~23 IBUs.*30 minutes into the boil add 1 part Styrian Golding and 2 parts Hallertau-Hersbrucker to contribute ~10 IBUs.*End of boil add Styrian Goldings for finish hops.*Cool wort to ~63 °F (17 °C). 

*Pitch with a mild Belgian ale strain (Wyeast 3522).*Ferment at 65 °F (18 °C) for 4-6 days.*Rack to secondary.*Add the Brettanomyces culture (Wyeast 5526)*Add Styrian Golding whole hops.*Condition for two weeks in secondary at cellar temperature (50-60 °F/10-15 °C). 

*Prime with dextrose or malt extract and bottle.*Condition at cellar temperature for 6 weeks.*This beer can be stored for months to years, during which the hop aroma will subside and the Brett character will become more pronounced.