"Brett" a yeast for brave brewers.
Nice piece in yesterday's Washington Post by Greg Kitsock on "Brett" , the short name for Brettanomyces , a yeast that appeals to the wild side of brewers.
Brett is often used by Belgian brewers to add extra flavor to their lambics. As Kitsock points out, the gamey flavors of ales made with Brett have been described as "horse blanket" and "barnyard."
Orval Trappist Ale from Belgium sets the standard for Brett beers, Kitsock wrrote, and listed three American beers that pay tribute to Orval and its potent yeast.
Comments
I just downed a four pack (over two weekends) of Matilda very recently. Complex and thick. It has fruity notes and is very yeasty. I quite like it. Someone on this blog recommended Victory to me, but I haven't found my way to it yet.
Posted by: Jim | September 3, 2009 8:05 AM
I've had all three; the Bruery beers just hit Maryland this month or so, but Goose Island isn't shipping Matilda here that I've ever heard of. You gotta learn to like it, and you gotta be in the mood for it. It'll just never win over some folks, just like an excellent Cabernet Sauvignon will never do anything for a dedicated Boone's Farm or Manischewitz drinker......
Posted by: Alexander D. Mitchell IV | September 3, 2009 8:53 AM
Brett beers have always been an interest of mine, even before I know what Brett was. Rodenbach Grand Cru is my favorite beer, so unique and alluring is the sourness. (you posted on Sour Beers already, many contain Brett). Also, the Ommegang Ommageddon, Allagash Confluence and a couple of the Jolly Pumpkin ales are delicious examples of Brett.
I am opening my bottle of Wild Devil this weekend, and hoping it comes out well. (I have heard many different opinions on it.)
Posted by: It's Me | September 3, 2009 9:27 AM
I'm a big fan of Belgian Sours and I have been enjoying the latest Brett offerings. Don't forget Ommegang's Biere de Mars, I enjoyed one earlier in the summer and I still have a few down in the cellar.
Posted by: Chippewa29 | September 3, 2009 9:47 AM
They forgot one of my personal faves from the great US craft brewer Allagash, called "Confluence". An excellent version of a "wild ale".
Posted by: Brad | September 3, 2009 1:38 PM
Just saw someone else mention Confluence from Allagash.
To answer the question, I've had the Victory Wild Devil. It's good. Not great (IMO). But again, I'm told that with Brett... you may get a different taste each time.
Posted by: Brad | September 3, 2009 1:40 PM
The video made by Michael Jackson showed Lambic beer being made with yeast that is in the breweries naturally. Nothing mentioned about adding Brett. Just goes to show you can't believe everything you see on PBS.
Posted by: Elite Elephant Lover | September 5, 2009 8:54 PM
I cultured the dregs from a bottle of Boulevard's Saison-Brett that I put into the secondary of a Witbier I brewed earlier this summer. The "funk" of the Brett (and whatever else was in that bottle) goes nicely with the spice in the beer. Since the Brett is a slow fermenter I'm expecting the beer to get even more funky over time ... and that's a good thing. :)
Posted by: Ryan | September 15, 2009 3:00 PM
Ryan- great way to get creative. Hope it turns out great.
I opened my bottle of Wild Devil a couple of weeks ago, and couldn't have been happier. My brother also delivered a couple of bottles of Jolly Pumpkin beers (La Roja and Weizen Bam). JP specialize in using wild yeast to the best of their ability and I look forward to drinking both of these beers,
Posted by: It's Me | September 17, 2009 9:48 AM