Disclaimers up front: if you plan to bottle this beer before it's at least 12 months old, you might as well not bother making it. If you age it for 2-3 years before packaging, it will only get funkier (which is to say, better). There's really not much to the recipe; time is the key ingredient. This sour ale is designed to be brewed, aged, and served as a single-batch lambic: straight-up, unblended, and unobscured by fruit; otherwise unattainable unless you're sitting in a Brussels cafe (or are a homebrewer). Bone-dry, unapologetically but complexly sour, a bit winelike and very wild. The lambic equivalent of an extremely rare cask-strength single malt. Now that that's out of the way, how about some trash talk? Hey there, Hophead, Mr. Extreme Beer ... you're pretty tough, huh? All those bitter, bitter ales. Hmm, a beer with 100 IBUs, how original. I see you have an overpoweringly hoppy IPA there ... that's really difficult to brew, did an adult help you? Listen, why don't you put down the West Coast tastebud-eraser and try something old ... and dirty. Ah, you must be frightened: that's not hop bitterness you're tasting. That's acid. Lots and lots of acid. You're OK, eat a cracker. That barnyardy, sweaty-horseblanket thing? That would be the leavings of Brettanomyces straight outta Pajottenland, working your mouth over like a Brussels gangster. Yeah, yeah, that's right. Go back to your hazy, overhopped mama.