In much of the beer world, the "wild" yeast Brettanomyces is feared and avoided at all costs. Once it infects your brewhouse, it can be difficult to get rid of it's earthy, funky flavors in your beer. Traditionally, this yeast was typically only seen in the sour ales of Belgium, where Brett's farmhouse characteristics were desired. Enter gypsy brewer Evil Twin, who goes ahead and brews one of the first, if not THE first American-style IPA with 100% Brettanomyces!