Flavors will evolve over time, but slowly. This beer is appropriate to drink now, and to cellar for years. Its sourness won’t increase much, but the Brettanomyces complexity will. The nose is heavy with fresh apricot, complex aromas of mild funk typical of sour beer, and structured acidity. You can taste flavors of fresh and preserved apricot, bright acidity with some hints of shaper acidity and funky Brettanomyces flavors that add nuance but don’t overwhelm the beer. The finish on this beer is very long, intended to leave a lasting impression.