Brett Grisette

Saison with Brettanomyces A complex grist of organic pilsner and wheat malts, organic oats, rye, and raw buckwheat all contributed fresh grainy flavors, balanced by Spalt and Hallertauer hops in what would have been a more tan serviceable saison.   [wpex more="Read more" less="Read less"] However, after four months of barrel aging it has been reborn from chrysalis to butterfly, refermenting with two unique strains of Brettanomyces. A full 300 gallons of this beer was inoculated with Brettanomyces bruxellensis drei and Brettanomyces custercianus, which lend incredible tropical fruit notes of pineapple, guava, and passionfruit as well as green apple and lemony citrus flavors to this very dry, slightly tart ale.   Amazingly complex, well-carbonated, light and bright and very drinkable, we look forward to more limited-release expressions from these two lovely little yeasts. Thanks to our good friend Chad Yakobson of Crooked Stave Artisan Beer Project in Colorado and author of The Brettanomyces Project for sharing these two incredible yeast strains with us!   Cheers!   The CBC Brew Crew Tulip...$5.50 Pitcher...$20 Tower...$34[/wpex]

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