Flanders Brett Variations: Round Two

If you're in the San Diego area later this month, be sure to stop by the Tasting Room to try the second release in our series of Flanders ales on 4/19. Not in the area? We've included our recipe below - try it at home!

Here, we use different strains of Brett two ways. The yeast used for the primary
fermentations was our WLP550 Belgian Ale Yeast, a classic and neutral Belgian yeast
strain. The difference between the two methods is very clear – taste for yourselves!

WLP645 Brettanomyces claussenii
Low intensity Brett character. Originally isolated from strong English stock beer, in the
early 20th century. The Brett flavors produced are subtle with more aroma than flavor
contribution. Fruity, pineapple like aroma.

WLP653 Brettanomyces lambicus
High intensity Brett character. Defines the "Brett character": Horsey, smoky and spicy
flavors. As the name suggests, this strain is found most often in Lambic style beers,
which are spontaneously fermented beers. Also typically found in Flanders and sour
brown style beers.

65% Pale Malt 2-Row
15% Wheat Malt
7.5% Crystal 60L
7.5% Flaked Corn
5% Carapils

Saaz (bittering)
Medium toast Oak Chips after primary fermentation or 6 weeks


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