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Brewed a new one this morning. A 100% brett ale pitched with Brettanomyces claussenii - cos it was originally isolated in Britain by Dr Claussen and likely infected almost all British breweries until well into the 20thC. Online consensus says it kicks off big pineapple flavour, so I've chucked in a load of mosaic and will dry hop it with more. Hopefully I'll also get some horse blanket and sweat, but its seemingly not as funky as other Brett strains.
Relaxing now with a Brett saison. This is just great - single hopped with Nelson Sauvin and pitched with a combo of saison yeast and Brett. I find NS a bit one dimensional sometimes, but the Bret here makes it super juicy. It tastes mainly of passion fruit, but the Brett is starting to make its presence felt - a bit like a young Orval. Mrs DP says its farmyardy which is all good too.
Relaxing now with a Brett saison. This is just great - single hopped with Nelson Sauvin and pitched with a combo of saison yeast and Brett. I find NS a bit one dimensional sometimes, but the Bret here makes it super juicy. It tastes mainly of passion fruit, but the Brett is starting to make its presence felt - a bit like a young Orval. Mrs DP says its farmyardy which is all good too.