A solid dose of light pilsner malt along with a variety of similarly undermodified German-style malts gave us a crisp, clean base to work with. Then we got it All Funked Up. Generous additions of Apollo and Vanguard hops created a substantial flavor of citrus peel and floral spice as well as plenty of IBUs for such a mild malt bill. Ale yeast was then used for primary fermentation before adding a blend of three strains of Brettanomyces. These superattenuating little bugs were allowed to thoroughly ferment out many complex sugars and leave behind their characteristic (and very apparent) wild and funky flavors. After about four and a half months, we added a fresh addition of whole leaf Amarillo hops that spent about a week imparting a citrusy, almost candylike flavor. Finally, we moved the beer to a bottle for a final fermentation that cleaned and carbonated this beer to be ready for the glass.