Avery's Beast Grand Cru would fall into that category. It's really good.
It'd be hard to make without a yeast propagation system. They pitch new yeast every day until it's done fermenting. You could probably get away with only pitching yeast a few times on a 5-gallon batch though.
To paraphrase Dr. England - "Off-flavors smooth with time. So do mountains. Brew it right from the start!"
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