Brett Cemetery
Cambridge Brewing Company

Appearance - Pours a copper with three fingers of frothy white head.

Smell - red wine, oak, wood, grape musk, red currant, earthy, leafy, and floral hops, bready malts, and spicy and sour yeast.

Taste - bold notes of red wine, oak, wood, grape musk, and red currant upfront. The earthy, leafy, and floral hops come through next. The bready malts and spicy and sour yeast round out the brew.

Mouthfeel - Medium bodied with moderate carbonation. Finishes tart and sticky with the red wine, oak, and grape musk.

Overall - A bold and flavourful wild ale that is pleasant to drink. I like how the red wine and oak allow for a less subtle sourness. A delight to drink and highly flavourful.

A: Poured into a Duvel tulip to a golden orange topped by a dense and slightly rocky two finger cream colored head which fades slowly while leaving decent lacing
S: Smells of fall spices, slight oak, caramel malts, and a hint of tartness. Slight appleskin and funk as well
T: Taste is slightly tart up front which blends in with some orchjard fruits, hints of funk and some spice notes along with some toasted bready malt. hints of acidity but not overbearing throughout with a little leather. On the swallow there's more tartness, slight apple skin, leather, and lingering spice dancing with more tartness
M: This beer has a body which sits on the lighter side of medium with a slightly slick feel. Carbonation is effervescent without being too prickly while the beer has a slightly drying finish.
O: Overall this is a really interesting beer. It has some nice flavors that play well together which help to give the beer a good amount of complexity. This one is definitely worth a shot if you can find it.

 

 

 

Poured into a tulip, the appearance was a strong amber color with a finger’s worth of white foamy head that fell off at a mild pace. Slight stringy lace. The aroma had some sweet plums blending with some green and red apples, sweet to sour, light tart. Mild earthy to funky sort of cheese-like quality. Barnyard and crackers with some grassiness slide in for extra balance. The flavor was sour and funky through the prior mentioned aromas. Tart came back fairly nice. Aftertaste was sour and funky and so was the finish. The palate was between light and medium bodied with a pretty good sipping quality about it. Carbonation felt fine. ABV felt fine. Overall, good as a beer, worthy of coming back to.

Large bottle, caged and corked.

The pour here is clouded darker amber with a plum hue.

Ripe fruit and earthy funk on the nose.

Flavorful and complex brew, with ripe fruit, again earthy funk and about a moderate level of biting sour. I love the style and this is a fairly approachable version...with enough fruit to almost balance the sour..with a back note of earthy/funky/bretty/yeasty goodness...highly enjoyable, nicely crafted and well worth a try....great with funky cheese and crackers to boot

Enjoyed at the Barleywine festival. Reviewed from notes.

A - Poured into a flute a super murky honey amber hue with a thin white halo for a head that faded to leave thin thin wisps.

S - Big tropical brett aromas, big fragrant oak notes, light vinous notes as well. Very faint fruit, maybe cherry.

T- Taste is super doughy and brett heavy, fair amount of oak tannins. Very light possibly Brett C. Light tropical notes, faint pineapple. Little phenolic/eastery on the finish, faint mineral notes as well. Super doughy taste clashes for me.

M - Mouthfeel is lightly carbonated, bit thin.

O - Overall the brett is really, really doughy in the taste. It rather ruins the vinous notes unfortunately.

Serving Type: On Tap

Had on a beer flight at Cambridge Brewing Co. The beer had a somewhat amber appearance with a thick ring of lacing around the glass. The beer had a nice fruity aroma mixed with light hops. The beer was enjoyably tart with flavors like apples and cider being apparent. Lots of good carbonation helped to make this beer nice and crisp. Overall, not bad.

Just purchased this magnum corked bottle on 11/1/16. This being the version layed down at the brewery in 2015. Then bottled. The abv. Is 6.5 and seems to be a different version than the original. "Wild ale brewed with spices aged in oak barrels".

Straight amber color, very active bubbles creates a beastie foam cap. Very slow to subside. Leaves bunches a lace in its wake.

Spicy wild brett funky nose, very wild. Sweet and sour fruits, tangy candy and really spicy.

A very well balanced wild ale. The barrel aging smooths out the sometimes jagged brett effect, its really good depth of flavor, tangy, sour, spicy and wild. But without the big, bitter punch the wild brett yeast can deliver. The aging has only mellowed out the intensity of the yeast but not the jazzy, lively mouthfeel that is so interesting from the style. A very clean effect, nothing beyond the norm with its overall feel.

This would be a great introductory brett brew for someone who is not very familiar with the style. A mild but effective "wildness". Keeps it interesting but not over the top with intensity.

 

Cinnamon and nutmeg in the taste, with a slight sour presence that would likely be magnified with more aging. Goes down very pleasantly and has a bright, citrus-y quality to it in the background. A nice beer.

 

In a goblet the beer was a red/orange color with a tiny white head.
The aroma was all funk and spice.
Lots of funk in the taste. Some cinnamon and nutmeg. A little vanilla.
Tart and crisp. A pleasure to drink.

 

 

Serving: On tap at the Cambridge brewpub, in a sampler sized snifter
Served: 15 April 2016

Appearance: Light brownish-yellow color with a minimal head, though I suspect that was driven largely from the sampler size rather than the beer itself. There is some nice complexity in the color.

Smell: You can definitely smell that this is a sour, but it doesn't smell like bile or anything ridiculous like others do. Tons of funky yeast notes for sure, bringing an aroma of tart apples, old cider, and grassy hay.

Taste: Pretty pleased with this one- the brett doesn't totally dominate the beer, as some softer malt notes are definitely perceptible and lend a much-needed backbone and sweetness. The brett itself produces clean, tart notes of malic acid and damp hay.

Mouthfeel: Medium-light body with medium-high carbonation. Very drinkable.

Overall: One of the first sour beers without fruit in it that I really enjoyed. I love the idea behind this beer as well- taking a batch of Great Pumpkin and letting it age with brett in oak barrels for half a year. The result is fantastic and one that I look forward to again in a year's time. Little to no oak characteristic, I would say, in the final brew- the brett is the primary flavor agent here.