100% Brettanomyces Brux. Pale Ale

An American style Pale ale 100% fermented with an isolated wild yeast called Brettanomyces Bruxellensis, instead of traditional brewers yeast Saccharomyces Cerevisiae. A hop bill like an American Pale Ale using Amarillo, Chinook, and Centennial hops for a classic grapefruit, pine, citrus flavor hop bite but with a yeast that will impart unique flavors.  Classified under the broad banner of American Wild Ales, one of the most exciting styles being brewed across the country.  This pale ale of sorts is meant to be dry, refreshing, and hoppy, but with a yeast character to add complexity, not overpower the beer.  Planning to keg this beer fairly young so it only has a light funk character that's (hopefully) leaning toward tropical fruit flavors from the yeast to interact with the citrus hop notes.

Grist bill of American Two Row, Munich malt, Flaked Barley, and Belgian Aromatic. Bittered with Chinook hops. Aroma addition at end of boil with Chinook and Amarillo. Dry hopped with Centennial. Fermented with Wyeast 5112 Brettanomyces Bruxellensis.

1 comment:

  1. sounds great! Are you going to be doing anything to keep the brett at bay once you keg it? Cold, campden tablets, or just drink it fast? Would be interesting to bottle some of it and see how the brett further evolves with the hops. My experience so far is that brett can actually keep the hops feeling "fresh" well after they should have faded out.