What would a Belgian brewer have for breakfast? Probably just a bit of toast, but the random imaginings of our brewer has resulted in this unusual answer of a beer. A combination of crunchy grains in the form of barley, wheat, rye, oats, maize and spelt produced a wort that underwent a 40 hour souring with yoghurt bacteria. Next up this was fermented with two strains of Brettanomyces bruxellensis, a Belgian yeast known for its big fruity character. A long slow maturation has resulted in this complex sour beer showing aromatics of pear and lemon sherbet. A rich mouthfeel with hints of grain and a wonderfully tart finish makes this beer drink surprisingly well for its strength. A good start to the day? Probably not but it's good anyway!