The authors of the ASBC article refer to MBT formed in the absence of light as a "pleasant, hoppy" flavor. There's more to the light-struck skunk that just MBT...though I admittedly I still have more background reading to do on that.
Here's what's bugging me most, though: it's only an 8% beer, and it's being fermented relatively cool in large tanks, which reduces ester and higher alcohol formation. So it should be doing pretty well after 10 days or so. Why does it need to condition for 2+ additional weeks after fermentation? Why not spend that time getting a little referment going to scrub some of the oxygen introduced by the dry hops and make the final canned product that much more stable?
This is a guy who (as I understand it) wouldn't sell growlers at his pub because he was concerned that customers would get a less-than-optimal version of his beer. I would expect the same level of detail with this beer -- especially being the only product that he currently produces in-house.
Perhaps, since he's not filtering it, he wants that extra time for stuff to drop out? Or perhaps, like with PTE, he dry hops for a couple of weeks?