Centennial / Hallertau Tradition. This is a mixed culture fermentation with The Kernel's house mixed culture and a belgian pale ale strain. Lots of bittering hops to suppress the lacto and pedio, and prevent it getting too tart. Dry, bitter, belgian esters, fruity hops. They fermented this in their foudre, hence the name. The foudre and their mixed culture will both have a lot of brett in them, so interesting to see how this develops, but they advise to drink fresh.