I tried the Double Entendre yesterday at PP San Clemente and thought it was great. Apparently, Ryan used the cream ale as the base, infected it with some Brett and aged it in a barrel with blackberries for a year, with some pomegranite juice added for good measure. Nicely balanced, with some good tartness/fruitiness (although not much in terms of funk). Overall, very impressed wth the first wild ale I've tried from any of the individual Pizza Ports (they only have the one keg, so don't think this one is going to be on for long). Also sounds like he has some other really interesting things aging in the barrel, so hopefully this is a sign of great things to come.