Add Brett - Add Funk

Tired of the standard styles?

Need a refreshment for the summer?

Like cider but don't want to say goodbye to beer?

Or just need a new kick? 

Brettanomyces - or short "Brett" might be the answer. 

In the old times this was considered an "off-taste" or beer gone bad. Today - we see it as a special addition to the taste gammut. Sometimes sour, always tart, it can give any beer a completeley new turn. We add Brett after full fermentation of the base style and let it sit for 6 months. 

Try it, but caution, you might fall in love with the bug.

We needed to be careful, because once invited, it becomes very loyal and starts hogging the entire brewhouse. Cleanliness is everything, but if you stick to that, the reward is outstanding.

Brettanomyces

BJCP Style: 28B - Mixed-Fermentation Sour Beer

Style: Most often drier and fruitier than the base style suggests. Funky notes range from low to high, depending on the age of the beer and strain(s) of Brett used. Funkiness is generally restrained in younger 100% Brett examples, but tends to increase with age. May possess a light acidity, although this does not come from Brett.

Vital Statistics:

depends on the base style

Tags: wild-fermentation, north-america, craft-style, specialtybeer, sour