So, my thought process on this was pretty simple, I have been reading a bit on doing an all Brettanomyces fermented NEIPA. I started reading on Milk The Funk about different strains of Brett. The Brett Claussenii strain from White Labs caught my eye. Especially based on the flavor profile:
Fruity, pineapple. Wine grape-like aroma, with light wood-like, floral, and citrus aromas. More fruit forward in the flavor, clean aftertaste with little to no “funk”.