Unique moderate-bodied lambic hybrid (with chartreuse beige haze) retains herbaceous gueuze-like souring and gose-like Berliner Weiss attributes. Active yeast cultures create sour brettanomyces sinew for black Kombucha tea entry and salt-watered white wining. Dry champagne-sparkled green grape pucker and lemon-wedged orange souring segue into ginger-leafed lemongrass-sage-basil-chamomile conflux above musty white peppercorn burn. Vinous grape esters receive curious mustard-seeded dill pickle, pencil shavings, perfumed cologne and floral lavender-heather-hibiscus nuances. Unripened kiwi, guava and passion fruit settle below busy mix. Pair with oysters, halibut, pollock or cheese for better taste profile. Strictly for seasoned sour ale freaks.