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Its 2/3 sour black ale, re-fermented with brettanomyces for 1 year in French Oak barrels and 1/2 sour brown ale, aged in imported port barrels from Portugal for 2.5 years. After blending the beer was "dryfruited" with elderberries in the keg. AS the name implies, a dark sour, with underlying notes of fig and dried fruit. Most of the aggressive sourness comes from the brown ale, with was re-fermented with lactobacillus. The fig notes come form the sour black ale. The elderberries add a nice touch of fruit flavor to round out the palate.