- Style: American Wild Ale
- ABV: 7.5%
- OG: 21
- TG: 4.7
- IBU: 23
- SRM: 5.5
- Hops: Target, Sorachi Ace, Nelson Sauvin
- Malt: Pale
- Yeast: Brettanomyces
This beer is actually an indirect product of a beer brewed back in 2004. That year, Peter Bouckaert of New Belgium and Tomme Arthur of The Lost Abbey got together at the Solana Beach Pizza Port to create a 100% Brett fermented beer dubbed Mo’ Betta Bretta. Mo’ Betta Bretta saw very limited distribution, so eight years later they decided to try it again on the big system. I have no idea what took them this long, but I’m sure glad they did it. The goal of Brett Beer was to create a recipe that would allow the Brettanomyces to shine.
Aroma - Citrus and tropical flavors with just the slightest hint of funk. Overall, a fairly mild aroma.
Taste - Much more citrus and tropical fruit in the flavor. Similar to the nose, there’s a hint of Brett funk but it is far from overpowering. Nice balanced flavors that remind me of a Saison with a good amount of earthy spice.
Drinkability - Very drinkable. Drinks more like 4% than 7.5%.
Verdict - Brett Beer does a very nice job of showcasing the versatility of Brettanomyces. Not every beer brewed with Brett smells like vomit or dirty feet, nor do they have to be barrel-aged for 6 months or more to produce solid flavors. This easy drinking Wild Ale may even win over a few to the Brett team that have previously written it off.
[Disclaimer: I realize that I am in no way qualified to judge beer... so I'm not. The goal of this post is to introduce you to a local beer that I think you'd enjoy. It's fine if you don't agree with me, just don't post angry comments about how you can't believe I didn't taste bubblegum, clove, and/or hot dogs in said beer. I should also say that this bottle was free.]
Tags: 100% Brettanomyces, beer photo, beer photography, Beer Porn, beer review, Brett Beer, Brettanomyces, collaboration, Lost Abbey, Mo' Betta Bretta, New Belgium, Peter Bouckaert, Pizza Port, Sean's Sips, Solana Beach Pizza Port, Tomme Arthur