Yeast Series 2.0: Brettanomyces Bruxellensis
Mikkeller ApS

Yeast Series 2.0: Brettanomyces BruxellensisYeast Series 2.0: Brettanomyces Bruxellensis
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American Brett
3.86 | pDev: 11.92%
Mikkeller ApS
Retired (no longer brewed)
Very Good
Yeast Series 2.0: Brettanomyces BruxellensisYeast Series 2.0: Brettanomyces Bruxellensis
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Reviews: 21 | Ratings: 91 | Log in to view all ratings and sort
Photo of Juicer
3.59/5  rDev -7%
look: 4.25 | smell: 4 | taste: 3.25 | feel: 3.75 | overall: 3.5

Nice big foamy head. A lot of the brettanomyces barnyard funk in the smell, very nice. The taste is dry and acidic. I was looking for some more sweet tartness. Got a weird aftertaste. Meh

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Photo of bnes09
2.5/5  rDev -35.2%
look: 4.25 | smell: 3 | taste: 2 | feel: 2.25 | overall: 2.5

Hazy orange color. Nice head retention with sticky lacing. Hoppy, citric aroma. Funky with lots of Brett in the nose. Base flavor of stale rye bread. Brett funk hits full force and leaves a nasty staleness behind. Spiciness from the hops is over-shadowed by the funk. Medium bodied with a coarse, sandy texture. Even bit down on a couple crunchy chunks of residue. Overall, nice idea but the execution was poor.

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Photo of Paige_Jude
4.65/5  rDev +20.5%

Lovely texture in the mouth with strong, pleasant papaya flavour and a subtle sweet milkiness with a hint of butterscotch. The aroma was addictive and lent a lot of enjoyment to the experience. Delicately balanced. Would definitely order this again. :)

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Photo of Stinkypuss
3.78/5  rDev -2.1%
look: 3.75 | smell: 3.75 | taste: 3.75 | feel: 4 | overall: 3.75

Pours a medium copper color. White ring of head.

Fruity aroma, full of tree fruit and hoppy citrus.

Tart, funky, bright citrus hops, big bitterness, some fusel. Dry, lightly tart. Dry oak and lots of hops. Definitely some damp basement must in the flavor. Medium dry body and funky finish.

Overall this is a solid experiment. Well done.

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Photo of Huhzubendah
3.59/5  rDev -7%
look: 4 | smell: 3.75 | taste: 3.5 | feel: 3.5 | overall: 3.5

Bottle shared by Dave the dude, Thanks mang!

The beer is transparent with a copper body and a towering white head. The aroma brings a healthy amount of brett, earth, mineral scents, sweet, fruity, esters. Mineral flavor with brett and earth and a splash of black pepper. Light caramel malt with some mushroom character. This was fun to drink, but nothing to write home about.

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Photo of tmzl
3.81/5  rDev -1.3%
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.

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Photo of facundoCNB
4.39/5  rDev +13.7%
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.

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Photo of nickfl
4.07/5  rDev +5.4%
look: 4 | smell: 4.5 | taste: 4 | feel: 4 | overall: 3.75

Pours with a small head on a clear, amber body. Notes of bubblegum, dank earth, and pepper. Some light tartness up front in the flavor with pepper lemon, and clove. Medium body, fairly high carbonation, and a balanced finish. Not bad, it showcases the Brett nicely.

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Photo of kylehay2004
3.86/5  rDev 0%
look: 3.75 | smell: 4 | taste: 3.75 | feel: 3.75 | overall: 4

Thin head on a clear golden copper body and minimal lacing. Aroma of bubble gum, candy sugar, caramel, sour fruits but these are generic but mostly cherry and pineapple. Flavors of bubble gum, tangy fruits, spicey yeast, pepper and caramel. Medium body and moderate carbonation. I really like this style and this one is good but when I think of it in terms of similar beers in the genre it doesnt really stand out for me.

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Photo of biboergosum
3.74/5  rDev -3.1%
look: 3.5 | smell: 3.75 | taste: 3.75 | feel: 3.75 | overall: 3.75

12oz snifter @beerrevolutionedm.

This beer appears a clear medium bronzed amber colour, with one finger of thinly foamy, slightly wispy off-white head, which leaves little beyond some random specks of remote islet lace around the glass as things move south.

It smells of bready caramel malt, musty orange peel, roundly funky yeast, a bit of mouldy pine, and some soft overripe lemon. The taste is more strangely even pale malt - still bready, a tad doughy, and tamely caramelized, understated, rather toothless earthy funk, citrus cream, softly leafy pine, and more month-old lemon.

The bubbles are quite laid-back and generally just supportive, the body a decent medium weight, and mostly smooth, the hops and 'yeast' not really interested in making a fuss. It finishes off-dry, the malt, wavering funk, and somewhat peppy hops all still active and relevant.

A nice, less than challenging introduction in the wild world of Brett - the funk here seems all too polished and denatured, which isn't a bad thing, of course, but I'm assuming that this was made strictly without any other competing yeasts. It's actually rather approachable, despite the bartender's protestations.

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Photo of Alieniloquium
3.85/5  rDev -0.3%
look: 4 | smell: 4 | taste: 4 | feel: 3.5 | overall: 3.5

12 oz. bottle poured into a snifter.

Appearance - Burnt orange. Hazy. Smaller head than the other yeasts I've had. Retains pretty well.

Smell - Brett is very strong. Kinda fruity, a little appley. Some hops, too. Citrusy. Not much malt comes through.

Taste - Malt is more prominent right up front, then brett. Earthy brett flavors. They get sharper and fruitier. The earthy brett combines with a substantial hop bitterness.

Mouthfeel - Dry and acidic. Medium carbonation. Medium body.

Overall - Much more complex than the other yeasts I've had from this series. A bit abrasive and more difficult to drink, but nice.

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Photo of mrfrancis
3.94/5  rDev +2.1%
look: 3.75 | smell: 4 | taste: 4 | feel: 4 | overall: 3.75

A: Pours a clear golden orange with a compact, creamy white head. Head retention is surprising, since the head is not all that large. A moderate amound of white lace is left on the sides of the glass once the head settles.

S: Aromas of must, unripened pineapple, carambola, sea salt, cedar, unripened grapes, cider apples, oak, mango, and papaya fill the nose, in addition to the expected lactic yeast aroma. This smells surprisingly fruity for a wild ale.

T: Notes of unripened grapes, unripened pears, cider apples, papaya, mango, unripened pineapple, cedar, oak, sea salt, vinegar, cream, grass, straw, herbs, and biscuit wash across the palate. The finish is sour, dry, and quenching with robust flavors of unripened fruits, cedar, oak, grass, straw, and biscuit.

M: On the lighter side of medium, chalky, and very dry. Carbonation is quite firm, but not really intense. Very drinkable, and this installment of Mikkeller's Yeast Series 2.0 feels quite a bit more substantial in the mouth than the bottle of English-style I sampled earlier this month.

O: I rather like this beer. The sour, lactic, oaky wild yeast aromas and flavors aren't overpowering. Instead, they're very well-integrated, meaning that instead of assaulting you with sour funk, this beer allows one to really savor everything it has to offer. Skillfully crafted, surprisingly refined, and very approachable, I would recommend this ale to fans of sours or those looking to get into them.

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Photo of 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.

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Photo of StonedTrippin
3.96/5  rDev +2.6%
look: 3.75 | smell: 4 | taste: 4 | feel: 3.75 | overall: 4

thanks to claystation for bringing this one over. a really good showcase of this yeast, this whole series has been an excellent educational tool. while the differences between the English and American ales and lager versions were all different only subtly, this beer is radically different. the pour is copper and clear like the others, but the head on this is colossal, obviously a much more aggressive strain. the nose is funky like a really good saison, with some tartness and a touch of vinegar acidity. there are floral notes, and still a well balanced malt and hop complexion underneath, same as the others. the flavor od this yeast has some white wine characteristics, and that stereotypical horse blanket funk you associate with wild ales. the beer also finishes much more dry than the others, indicating a more complete fermentation. not quite as bubbly as id like it to be, or rather the bubbles don't last. upon pouring its perfect, but they go away quickly leaving the beer a little flat. also maybe a slightly thinner body than the others. overall this is a very drinkable ale, and it has illustrated very clearly that its all about the yeast. unfortunately its the most overlooked but most important ingredient in beer for both flavor and feel. tip of the hat to mikkeller for putting these all together.

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Photo of lacqueredmouse
4.16/5  rDev +7.8%
look: 4 | smell: 4.75 | taste: 4 | feel: 3.75 | overall: 4

330ml bottle purchased from K&L Wine Merchants in Redwood City, CA. Bought with two others from the series, the Saison and the Brett. lambicus.

Pours a rather clear orange-amber hue, with a filmy head of white that only sticks around as a ring. Lacing is excellent, forming intricate, artistic streaks across the glassware. Body has some weight, and holds a good deal of very fine carbonation. Overall, looks pretty good.

Nose is impressive. Big funky aromas from the yeast, giving a multitude of different flavours: peach, plasticky gueuze-tones, green apple skin, lemon dish cloth. It has an acidity noticeable in it as well, or at least the suggestion of acidity. Oh, it's very good: and this all comes from the yeast. Having just tried the Saison version, this one quite clearly gets its advantages from the yeast and the yeast alone. It's a funky bonanza, quite beautifully drawn.

The taste is also pretty decent, although it does suffer the same fate as the Saison did, namely that it's almost bone dry. Here, though, the yeast lifts it a little. Green apple flavours and a mild flat acidity help drive this forward, while the hops seem a lot muted by the funk. Carbonation seems to be a bit strong. In the end, it feels a better showcase of the yeast than the Saison version did: this has a lot of Brett-y characters and a truly wild genesis.

Overall, this is good stuff. This would actually be a pretty decent wild ale in its own right: the aroma in particular is superb, giving a full spectrum of impressive yeasty funk. And otherwise it's very solid. I feel like this gave me a good look at the underbelly of the yeast.

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Photo of popery
4.06/5  rDev +5.2%
look: 4 | smell: 4.25 | taste: 4 | feel: 4 | overall: 4

Tried with the Brett Lambicus and Saison versions. Pours a medium amber. Very nice color, probably the darkest of the six versions in round two of this series. Good clarity, though that could be the pour and bottle handling. Nice white head. Not quite as big as the Saison version, but it beat the Lambicus. A bit of lacing and pretty good retention. The aroma is the most dramatic of the series. Lots of brett fruitiness. It smells like a funky basket of blackberries, though that's a bit too simple for a description of the fruitiness. It's really a mix of berries with pineapples, lemons, grapes, apples and pears. Mild doughy malt flavor. Lots of leather and earth. The hops might be showing up as part of that fruitiness, but this yeast certainly doesn't show them off effectively. This has the tartest, funkiest taste of the group. Upfront, there's a mix of doughy malt and that fruity tartness, lots of pears, apples, pineapples and berries. Then, it dries out and the funk starts up. Lots of funk and dry yeastiness in the finish with mild hop bitterness. Again, the funk is leather and earth. Mild peppery spice. It's a bit over the top with the brett brux character, but it's great to have such a clear expression. Soft but lively feel. Kind of explodes into a cloud of gentle bubbles with each sip. This was probably my favorite of the bunch because it shows off the yeast flavors so well - the Saison was probably the most enjoyable to drink, context aside. I had a lot of trepidation about his series, and I actually think that they could have done a better job showing off yeast characters, but these were very enjoyable beers, and with a decent discount, I'm quite happy with the purchase.

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Photo of metter98
3.88/5  rDev +0.5%
look: 3.75 | smell: 3.75 | taste: 4 | feel: 3.5 | overall: 4

A: The beer is clear orange amber in color and has a moderate amount of carbonation. It poured with a finger and a half high off white head that gradually died down, leaving a short and pillow-like head consistently covering the surface along with some lacing down the sides of the glass.
S: The smell has light to moderately strong and interesting aromas of fruity and funky yeast. Inhaling a deep whiff from the snifter glass produces smells of horse blanket along with hints of ammonia.
T: Similar to the smell, the taste has flavors of fruitiness and funk along with bits of sweetness from the underlying malts.
M: It feels light- to medium-bodied on the palate and has a moderate amount of carbonation.
O: I really enjoyed this beer a lot more compared to the Brettanomyces Lambicus version of Mikkeller's yeast series. It was definitely a lot more drinkable and a beer that you could sip and savor.

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Photo of lsummers
3.77/5  rDev -2.3%
look: 4 | smell: 4.5 | taste: 3.5 | feel: 3.5 | overall: 3.5

Pours a cloudy orange wth a fluffy white head, thick and large bubbles that are almost champagne like.

Smells of tart pear and pineapple fruit with a touch of biscuit and candy. Highly pleasant funky smell, not so much barnyard/hay as it is a fresh fruit.

Taste starts with the tart apple/pineapple notes and leads into a more woody/hay note. Almost a burnt note that get mixed in at the end. A definite toffee flavor on the aftertaste. Not as sour as it is funky.

Mouthfeel is light and zingy.

Overall it's an interesting taste, one I'm glad to have enjoyed. It's definitely something I can sit back and enjoy once though.

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Photo of kojevergas
2.84/5  rDev -26.4%
look: 3 | smell: 2.75 | taste: 2.75 | feel: 3 | overall: 3

Cost was $6 USD at a local SoCal beer shop. 6.40% ABV confirmed. Imported by the Shelton Bastards; you can blame them for the pricetag. Brewed & bottled at De Proef. "Pale Ale." 11.2 fl oz brown glass bottle with standard pressure cap served into a conical Samuel Smith's pint glass in me gaff in low altitude Los Feliz, Los Angeles, California. Reviewed live. Expectations are high; this is me favourite brewer in the world.

Served chilled. Side-poured with standard vigor as no carbonation issues are anticipated.

A: Pours a five finger head - fairly thin - of beige colour, no real cream, and pretty good (~5+ minute) retention. Body colour is a clear translucent copper. Fairly vibrant. No yeast particles are visible. No bubble show. No lacing as the head recedes. Typical of the style, but nothing here is unique or special. I'm looking forward to trying it. Generally appealing, if not ideal for a Pale.

Sm: A pleasant assertive fruitiness accompanied by complementary floral hop character. Light sweetness. Yes, I get biscuity brett yeast - but it's not as funky as I'd expect. A bit gym sock-esque, but not fully. Pale malts. A average strength aroma; it's not particularly appealing but it isn't off-putting either. No alcohol is detectable.

T: Pale malts, biscuity yeast, and assertive bretty funkiness. It's not great for a Pale Ale - the yeast clashes with the flavour profile - but it's interesting. Hopping is floral and generic. Balanced but unimpressive. It's simple and lacks subtlety. I like it in a general sense, but nothing really stands out here. The hopping is well done, but it seems the brett yeast works against it; I've enjoyed the hops in the other yeast series beers I've had better.

Mf: Slightly coarse and wet. Good carbonation. Decent thickness. Decent body. Below average presence on the palate. Complements the flavour profile okay. There's nothing special or unique here, but it gets the job done. I'd prefer it a bit smoother. I do like the understated softness.

Dr: An educational beer from Mikkeller but not one that justifies its pricetag as an import. I definitely wouldn't get this again, but it was interesting to try. It shows you how brett yeast affects a beer - and obviously it's not a good effect on a Pale Ale. Drinkable but underwhelming. A bit of a let down.


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Photo of Gambrinus1184
4.35/5  rDev +12.7%
look: 4.25 | smell: 4.75 | taste: 4.25 | feel: 4 | overall: 4.25

Poured from a 32-ounce swing-top growler from DeCicco's in Brewster, N.Y. into a Belgian snifter glass.

A: Poured a medium, reddish amber color with a thin, creamy head of off-white foam which retained nicely and left a little lacing around the glass. Carbonation is delicate and the brew has the slightest chill haze.

S: Incredibly complex yeast aromatics which throw musty, barnyard smells together with citrusy orange peel, grapefruit and cherries.

T: A flash of toffee and tartness up front, then leading a charge into very complex and lush fruity and floral characteristics. Not puckering sour or overly sweet, but delicately balanced with citrus, herbal, peppery esters and a wonderful, bracing tartness throughout. The finish is dry, crisp and fruity.

M: Very drinkable and light-medium bodied, the tart and sour flavors produce just a little puckering pull in the mouthfeel. This doesn't deter from it's drinkability, however.

O: I was very pleased with this brew and loved the complexity of fruity malt flavors and yeast aromatics put on display by the Brett. As I get more into sour beers, I'm beginning to see why so many people love the unpredictable yet often positive results of using this wild yeast strain. I look forward to trying other beers in the Yeast 2.0 series and would gladly drink Brett Brux again.

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Photo of BEERchitect
3.38/5  rDev -12.4%
look: 3.5 | smell: 3.5 | taste: 3.25 | feel: 3.25 | overall: 3.5

Mikkeller continues to deconstruct beer by picking apart the individual characteristics that make sour ales sour. This highly individualistic yeast strain offers up a tutorial of must, dust, fruit, and bitter wood complexities.

And that education continues with a beer that pours like hefeweizen.. Cloudy, hazy, and with goldenrod and peach overtones, the beer's yeasty presence is made known. An off-white head caps the beer but then quickly recedes for a terse presentation with only slight traces of lace.

Bready-sweet aromatics seem of straight yeast extract, baking bread, and dough. But then the pungent scent of hay, must, dried citrus fruit peels, weathered oak, saddle leather, and a brisk whiff of sea air offer up a funky and almost moldy scent to accompany the malt. Its certainly an earthy aroma that gives more fruit notes that I expected.

The beer develops a taste that's also yeasty, bready, and grainy-sweet. But then a tart flavor of lime peels, grapefruit peels, oranges, and apples ensue. Cedar, white wine must, and grape seed come next, but wit earthen sod, sod and sassafras keep the varying flavors comming but the beer never becomes sour even through its deeply musty and of funk. Sharp bitterness closes out the taste as the beer dries and brings out a cellar-like taste.

Light, creamy, and sharp to texture- the beer's early bready sweetness is shed and a turn to moderate acidity, powdery dryness, and sharper tannin-like astringency accompanies the bitterness and makes the beer taste and feel like oak aged Chardonnay. Light alcohol warmth hides the tannin with little success.

Where the beer does a great job of exhibiting the Brett-funky-forward aroma, taste and texture, I keep expecting the sourness of more complex sour ales to ensue. But the souring agents don't exist here- only the funky-fresh, nearly barnyard notes do. This is both the education and simplification that this kind of series offers.

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Yeast Series 2.0: Brettanomyces Bruxellensis from Mikkeller ApS
Beer rating: 87 out of 100 with 91 ratings