Brett & Lacto Lagers


BRETTANOMYCES AND LACTOBACILLUS

The use Brettanomyces in the U.S.A. began with the renewed interest in Belgian style ales. It is common to use Brettanomyces to also include lactic acid producing bacteria such as Lactobacillus, and Pediococcus in order to provide sourness to the beer. While Brett is sometimes pitched into the fermenter, aging in wood barrels previously inoculated with Brettanomyces is another method used to impart the complexity and sourness contributed by these strains of yeast.

  • Belgian Brett Pumpkin Okt
  • Cherry Cherry Brett
  • FunkelBerry
  • Sweet and Sour Mojito Kolsch-Style
  • Thai Basil Orange Brett
Belgian Brett Pumpkin Oktoberfest

Belgian Brett Pumpkin Oktoberfest

Cherry Berry Brett Helles Shandy

Cherry Berry Brett Helles Shandy

FunkelBerry Lager

FunkelBerry Lager

Sweet Sour Mojito Kolsch-Style

Sweet Sour Mojito Kolsch-Style

Thai Basil Orange Brett Lager

Thai Basil Orange Brett Lager