For this year's De Proef Brouwerij's annual Brewmaster's Collaboration series, Dirk Naudts partnered with Surly's Jerrod Johnson and Ben Smith to craft an old ale with star anise and Brettanomyces, creating a delicious beer that will continue to develop with time.

The overall effect of the anise on the flavor is subdued and brilliantly integrated. It's reminiscent of oak tannins to a certain degree, providing an edge for structural purposes, and letting the dense caramelization remaining in that old ale roll out as dried dark fruits, cotton candy and chewy taffy. The impact of the Brettanomyces makes this comparatively dry and more easily drinkable than most old ales.

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