A Million Filaments has a smooth body, thanks to the oats, milk sugars and malted wheat in the mash. It has a sour kick, in part thanks to the lactobacillius in the kettle doing its thing, and in part from the copious amount of blackberry & blackcurrant puree added in fermentation. Finally, it has its own distinct hop aroma, courtesy of a generous mosaic dry hop. It’s a head-spinner, and a damn good time.