Red Bretted American
Mirror Twin Brewing

Ok, the beer that's uniquely "by-god" American (except for the history of red ale that was born in Ireland) goes under the mash paddle for a spontaneous facelift (oh, and except for that Belgian-inspired fermentation technique). Red Blooded American has now become a melting pot.

Red Bretted American pours a hair's shade lighter than its Red Blooded American twin and its frothy head carries a spider webbing longevity. Musty aromas surpass the hops as the scent of weathered woods, tropical fruit and leather mingle with the hoppy character of citrus and pine. Its taste is dryly of caramel, nutty and toasty maltiness early on the palate.

And as the ale opens up, its sweetness continues to fade. The funk found in the nose has turned to an dusty and woodsy dryness that still allows for the hop flavor to command the middle palate. Grapefruit and orange all seem to be of their dried peel character and a tangy hint of acidity suggests something citrusy and winey. The dryness of toast, pecan and sawdust trail into a malty dry but slightly hoppy finish with dehydrated pineapple and papaya in tow.

Medium bodied but trending lighter than its twinning counterpart, the wild yeast doesn't only apply its footprints of leather, tropical fruit and woodsiness but it also dries the beer to a cedary, lightly powdery degree. A brief aftertow of returning funk and fauna precedes a medium long resinous hop bittering linger.