Wildin’
Brewers at this newish East Dallas brewpub spiked their IPA with Brettanomyces, a yeast that sours the beer. They allowed it to age to develop the funky, fruity flavors as well as bring out the citrus in the hops. It’ll be tapped in early October at the brewpub and only available for one or two weeks.

Tiney Ricciardi, The Dallas Morning News (September 22, 2015)