The label for this beer states it was fermented with 100% WLP648 Brettanomyces bruxellensis trios vrai. It’s a dIPA with Mosaic, El Dorado, Citra and dry hopped with some Chinook, Citra, Simcoe and Mosaic. The OG of 1.077 went down to an FG of 1.008 for an ABV 9% – 92 IBU.
The brett beer pours an entirely clear golden amber with bursting carbonation leaving a polite white head that has significant retention. A lush aroma of pineapple, paw paw and crisp granny smith sits over a slightly sour grapefruity tang. The bubbles just keep coming.
Taste-wise the immediate punch is malt, big sweet toffee and white bread. Hop bitterness is quite high but struggles to keep pace with the malt payload, even with the dry finish. I’m fascinated that this beer is 100% brettanomyces – sourness is minimal, this could pass for a standard ale yeast double IPA. There is some distinct fusel alcohol flavour that isn’t ideal, but still complements the rest of the beer juuuust fine.
This is an excellent drop for a hot summer day – just like this evening is. It’s not immensely quaffable, but I can imagine starting with this then hitting the lagers for an ideal night out.