Yeast Series 2.0: Brettanomyces Bruxellensis - Mikkeller ApS
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Ratings: 63 | Reviews: 16 | Show All Ratings:
Reviews by Digimaika2:
4.21/5 rDev +9.1%
look: 4 | smell: 4.25 | taste: 4.25 | feel: 4 | overall: 4.25
(4.0) A: Clear copper with a very tall and bubbly eggshell white head. Sheet lacing and commendable retention.
(4.25) S: An enormous wave of citrus including sweet pink grapefruit, sour white grapefruit, oranges, and lemons. On the back end a slight tropical edge with some banana detectable. Dry grains, pepper, cloves, and honey as well. Bold with a varied mix of aroma.
(4.25) T: Tart grapefruit, lemony, dry apricot, grains, pepper, cracker-like. A tart sourness is present but not over the top along with a significant and enjoyable dryness. Faint tropical tastes on the back end. Refreshing.
(4.0) M: Lighter bodied with a mod-high carbonation. Dry with a semi-grainy texture.
(4.25) D: This is very good and something I would pick-up again. Not overly sour with very nice and fresh citrus aromas and flavours that come through.
Serving type: bottle
06-03-2013 01:55:26 | More by Digimaika2
More User Reviews:
3.8/5 rDev -1.6%
look: 3.75 | smell: 4 | taste: 3.75 | feel: 3.75 | overall: 3.75
Sat down and compared 3 different ones from Mikkeller's Yeast Series 2.0: Brettanomyces Bruxellensis vs. American Ale vs. Lager. They all have the same wort (hop and malt), but different yeast - let's take a look what each can do.
Ale - Saccharomyces cerevisiae, not much to be said that isn't common knowledge, top fermenting yeast, can't digest maltotriose (sugar) - so we expect it to be a bit fatter (would expect less alcohol, but Mikkeller says, that all the beers have 6.4 ABV - which is surprising, we would expect that with the same wort, ale yeast would produce a bit less than lager and Brett) + fermentation at higher temperatures - more esters.
Brettanomyces Bruxellensis gives that Belgian character, funk (barnyard, wet horse blanket) and can also produce some acetic acid. It attenuates beer to very high degree, so we expect it to be lighter that the other two. Vinylphenol reductase also creates some unique esters, pineapple most obvious.
Lager - Saccharomyces pastorianus - a fat alotetraploid, part S. cerevisiae and part S. eubayanus - the S. eubayanus part gives it the ability to ferment at lower temperature, which results in less esters and it can attenuate maltotriose, so we expect it to be a bit lighter.
And now lets look at what we have. The first odd thing is the same ABV, that shouldn't happened with such different animals fermenting the same wort. Makes me wonder if the wort is really the same in all the series.
Look: Colour is pretty much the same in all three - clear golden orange, light amber with light haze.
The foamy part gets a bit different, but all start with a huge lightly off-white (orange hue) thick head.
Ale - Has slower retention, good amount of lacing and leaves a thick layer on top. Low/medium carbonation.
Brett - Faster retention also good lacing; hue a bit more on the yellow side.
Lager - The colour of the body a bit clearer. Also slower retention, head has smaller bubbles and is a lot more solid. Also leaves the best lacing rings. Low/medium carbonation too.
Smell: The biggest difference is expected with Brett, but there were some differences with ale and lager too (surprisingly more hop orientated).
Ale - Lychee the most dominant. Some fruitiness, sweet caramel light tropical feel. Light rancid herbal character.
Brett - Hoppy, fruity, lychee, but not as dominant, builds up in complexity - brett character comes through - funk and bubblegum. Funk goes as expected in the classical leather, barnyard, horse zone. But it stays pleasant and a positive trait. Gets a bit more intense with the temperature rising, but still not bad. Caramel similar as ale.
Lager - Honey, sweet caramelish, pine come to play, lychee not as dominant as with ale. Still quite similar, but there are differences.
Ale - Light, sweet caramel, honey backbone. Lychee hopness. Ends with light-medium bitterness with light, fresh sweetness. Simple, refreshing.
Brett - Light, sweet caramel middle stays. Hop goes into more pine, grapefruit, hint of lychee. Bubblegum (pineapple?). Barnyard goes up a bit and sticks with you for a while. Not as pleasant as in smell, but still not over the top.
Lager - More honey in the middle part as ale, sweet caramel. Pine, grapefruit medium bitterness, stands our a bit more than the ale one. Lychee still there but not as dominant.
Mouthfeel: Brett and lager a bit lighter, but all around medium, med/low carbonation, fresh and easy to drink. Lager a bit dryer maybe. Thought the differences here will be a bit stronger, but they suit the general idea.
Overall: All relatively simple, well crafted (good wort to start with), enjoying and fresh. There are some differences, ale and lager pretty close and both maybe a bit too simple. The extra bit of complexity that Brett gives, makes it the most fun choice. Would also recommend the Brett one as a good learning beer what Brettanomyces Bruxellensis does.
Serving type: bottle
10-25-2013 17:37:05 | More by tmzl
4.4/5 rDev +14%
look: 5 | smell: 4 | taste: 4.5 | feel: 4.25 | overall: 4.5
One of the cleanest wild ales I've ever seen. A clean copper pour with 3 fingers of fluffy white head, great retention, slow dissipation and lots of lacing. Funky aromas start as you pop the cap off.. Lots of barnyard funk, jasmine, subtle notes of caramel and bread.
Subtle bitterness up front (which does linger) followed by sweet malt and tons of barnyard funk.. Wet hay, jasmine. A really nice flavor profile.
Medium in body with moderate carbonation - has the feel of an ipa.
This was one of the cheapest and best mikkeller beers I've purchased to date. I definitely recommend this if you'd like to pinpoint the perfect Brett brux flavor.
Serving type: bottle
10-14-2013 14:05:39 | More by facundoCNB
Yeast Series 2.0: Brettanomyces Bruxellensis from Mikkeller ApS
86 out of 100 based on 63 ratings.