I was looking for a beer that would go well with either a Jovaru farmhouse or kveik Scandinavian yeast, and used a dry kveik yeast which worked surprisingly well (soak in water and it will expand and top ferment just like traditional English yeast.) All grain seems to work true to this style of beer, and you get a fairly well-rounded traditional style that perfectly represents how beer is inspired from traditions and cultures. I also made a beer on the same day with Jovaru yeast that was repurposed from a prior beer I made, and the yeast acts very different from Kveik and would develop a fruitier and less dry profile, while also not demonstrating any krausen and little airlock activity, though I can see it being a very good choice for this beer as well (though I consider the expression of hop bitterness to probably be very different due to the phenol flavor profile,) though I suspect it will be a night-and-day difference that might be worth trying (which I might do if I end up ordering a brettanomyces beer in the near future.)