Bellwoods conditioned this variant on three tropical fruits after the base fermentation was complete. The mango comes through most clearly on the nose, ripe and generous, with guava adding a creamier, floral note and passionfruit sharpening the citrus edge. It pours a glowing amber-gold, hazy with suspended yeast. On the palate the fruit is present but not sweet; the lactic sourness from the base fermentation keeps things in check, and the dry hopping adds a citrusy brightness that stops the whole drink from feeling heavy. The finish is tart with a clean, dry fade. The tropical additions work because the sourness is real rather than approximated. The fruit and the tartness pull in the same direction rather than one masking the other.