Inspired by a visit to a Belgian Trappist brewery, this Sonoma County version of a traditional Belgian pale ale was brewed, fermented and dry hopped in stainless steel before aging in an oak foeder for 103 days. We dosed a small amount of Brettanomyces Bruxellensis for bottle conditioning, with the knowledge that this ale would evolve during cellaring. This ale can be enjoyed fresh for a cleaner, hoppier flavor or aged to allow the hops to mellow and give the B. Brux. time to work its earthy magic. Let there be Brux. 6.4% ABV.