Brew #4 in the Brother Crazy John series. The first three in the series were inspired by the Belgian-style Dubbel, Tripel and Quadrupel. Grand Cru follows no distinct style, except the ruminating between John and Eric and features a blend of Belgian Ardennes and brettanomyces b/c yeast strains. Brewed with Franco-Belge pale malt and dark candy sugar, hopped with German Magnum. Fermented first in open stainless and secondary fermented in American whiskey barrels. Final gravity, a crazy dry .3 degrees P. Bottle conditioned with brettanomyces.