- 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.]