We just put a new bottle up for sale, called Aleph Naught, available at the pub now! A while back we got thinking … how does brettanomyces present itself in a clean, light lager? Would the simple beer leave room for a more defined expression, or does brett work best in the land of ale’s fruity esters? Should we throw it all in during primary fermentation, or let brett run amok in a barrel by itself after the hard work of primary is over?
We couldn’t take it any longer, so we gave it a shot. We filled a couple of neutral wine barrels with a simple base beer that might make a great pilsner, and pitched nothing but a single strain of brettanomyces and lager yeast during cool months, to help keep the internal temperature of the beer in lager range. Then we left it alone. After 3 months, it became intense. It was too intense for most people to handle, and it was lacking body and depth. Still, the way brett came through was tantalizing, and deserved consideration as a blending element.
We found a suitable match in an 18 month old ale aged on a ridiculously complex set of microflora. It was round and supple, but seemed to be developing brett character very slowly. It really needed something aromatic and light to complete the beer. The combination made both beers better. Together, they were soft, but not flabby, full of character, but not overpowering. Delicious! Think Animas Forks with less acidity and a more pronounced nose, or Brett Earl with a silky body and a touch of tartness and a notes of strawberry on the mid-palate. It’s one of the most balanced beers we’ve produced from our barrel room yet.
We gave Garek Druss a concept to run with and he gave us another beautiful label. Patterns lay on patterns, as blending beer often seems to marry multiple cohesive concepts together. This bottle in in 750 ml format only, and is priced at $16 each, tax included. Available at the pub now!