5% alcohol, Medium to Deep Amber, pale malt with some caramunich and crystal, 45 IBU, prominent fruity ester flavor (this came after bottle conditioning, I'm assuming because we added 5 times the yeast needed to bottle condition).
It is different but really, really good. Super easy to drink, the bitter and fruity ester combination is different but works, and it is dry as a bone.
I'm trying to replicate this again this weekend. Does this fall into any style? After fermentation, are there any styles which add a little sugar and a lot of yeast to produce this specific flavor? I know it was a mistake, but a good one. I want to know if I'm following a style or not.