Our R&D department has over the last 3 years sampled yeast and bacteria from all sorts of medias. From sampling pears from the farms where Tore grew up, we discovered an extremely interesting Brett strain which creates massive amount of pear/cider aromas. In this beer we have fermented a mix of this Brett and a lactic acid bacteria and then secondary-fermented it using an extremely high-attenuative Saccharomyces. The result is an almost Riesling-like base with slight acidic touch which has then been massively dry hopped with Mosaic and Citra Hops, but has not had ANY hops added during boil, so Zero IBU and interesting as hell.