For most chefs dropping a dish is a disaster. But in Massimo Bottura’s world-renowned restaurant, a smashed lemon tart became a signature dish. Studio Oedipus No. 32 is our attempt to capture the Italian chef’s iconic dessert in liquid form. A dry hopped imperial saison is the base upon which a blend of barrel aged beers add layers of vanilla and spicy biscuit flavours. Sorrento lemon peel soaked in this blend rounds off a drink hopefully as complex, poetic and elegant as Bottura’s original creation.