Brett Beer

-It’s all about the yeast used in the beer

-Brettanomyces is a kind of yeast - Brettanomyces literally means “British fungus,” and was discovered when a scientist was looking into spoilage of some English ales. It’s “wild” yeast that can have a desirable, or less desirable, impact on the fermentation, and therefore flavor, of beer.

-The flavors you might get from a Brett-fermented beer are particularly distinctive, with an emphasis on funkiness, spice, fruit, and a bit of tartness (Brett specifically produces acetic acid).

-GABF - Acidity resulting from Brettanomyces fermentation results in a complex flavor profile. Brettanomyces character, at low to high levels, should be present and expressed as horsey, goaty, leathery, phenolic, fruity and/or acidic aromas and flavors.

-Fruited versions will exhibit fruit flavors in balance with other elements.

-Color: Any color is acceptable. Beer color may be influenced by the color of added fruits or other ingredients.

-Clarity: Chill haze and/or haze from yeast is allowable at low to medium levels at any temperature

-Perceived Malt Aroma & Flavor: In darker versions, roasted malt, caramel and chocolate aromas and flavors are present at low levels.

-Hop Aroma and Flavor and Bitterness Low to High

-Body: Low to high

-ABV: Varies with style

-Glassware: Tulip glass

Examples (courtesy of Beer Advocate)
(https://www.beeradvocate.com)

Wild Devil | Victory Brewing Company - Downingtown

It’s arguable that our menacingly delicious HopDevil has always been wild. With bold German malts and whole flower American hops, this India Pale Ale is anything but prim. But add a touch of brettanomyces, the unruly beast responsible for the sharp tang and deep funk found in many Belgian ales, and our WildDevil emerges completely untamed. Floral, aromatic hops still leap from this amber ale, as a host of new fermentation flavor kicks up notes of citrus and pine.

Midnight Brett | Allagash Brewing Company

Midnight Brett is chocolate brown in color, brewed with 2-Row, Midnight wheat, raw wheat and rye malt. It was hopped with a blend of Perle, Glacier and Simcoe hops. The beer was fermented with our house strain of Brettanomyces in stainless tanks. The finished beer has the aroma and flavor of fresh berries, sour cherries and a slight roasted character. The finish is pleasantly tart and fruity making this beer very drinkable.

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Michael Potorti is the Host of Craft Beer Storm and Founder/Brewer at Beara Brewing Co. in Portsmouth, NH

Michael Potorti
Founder/Brewer
Host of "Craft Beer Storm" Podcast
michael@craftbeerstorm.com
michael@bearairishbrew.com

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