The Brettanomyces Conspiracy
Barrel-fermented American Wild Ale
First brewed in honor of our 26th Anniversary! It features barrel fermentation and a bit of mystery from three unique yeast strains: Saccharomyces cerevisiae, Brettanomyces custercianus, and Brettanomyces bruxellensis trois. The S. cerevisiae is a well-known saison strain from Wallonia offering a spicy and dry palate. The Brett. C contributes bright floral and tropical fruit notes. The Brett. brux. trois offers its own fruit and spice and funk, and it’s this strain which set fermentation scientists around the world all a-twitter in early 2015.
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While long identified as Brett, given its shape, size, and budding behavior under a microscope – as well as the unique Bretty profile it contributes to a beer, recent genetic sequencing has shown that this Brett is really a Sacch! The debate raged all winter, with White Labs, Omega Yeast Labs, and many other brewers and scientists eager to find out whether this little bugger had been pulling a fast one. Where microscopy yielded mixed results, ribosomal sequencing and cycloheximide tests all positively identified this yeast as close to Saccharomyces cerevisiae but also divergent from it. So this could be a unique substrain or even a unique species.
Ok, less a conspiracy than a masquerade, we as brewers were still captivated by the news that we had been mistaken in the identification of one of our favorite strains. While it does not affect the manner in which we utilize Sacch. trois in our beers, we are always grateful to be reminded that there is so much we do not know about our craft.
The Brett Conspiracy was brewed with Pils and Vienna malt, flaked oats, raw wheat and buckwheat. Five months of mixed yeast fermentation in oak yields a floral and fruity beer with notes of pineapple and guava, further accented by light dryhopping with Mosaic and Falconer’s Flight hops. Clean cereal grains, tropical notes, and a super dry finish. We hope you enjoy it!
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