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
- Sweet and Sour Mojito Kolsch-Style
- Thai Basil Orange Brett
Belgian Brett Pumpkin Oktoberfest
Cherry Berry Brett Helles Shandy
Sweet Sour Mojito Kolsch-Style
Thai Basil Orange Brett Lager
FunkelBerry LagerThis mild sour lager combines brettanomyces, lactobacillus, fresh blackberries and blueberries all aged on French oak.
Thai Basil Orange Brett LagerThai Basil Orange Brett is a complex blend of fresh thai basil, orange juice and zest, spices (ginger, cloves, szechwan peppercorns) and Brettanomyces. The sparkling, crisp, refreshing and funky nature of this beer makes it a very tasty summer brew.