The Finer Points of Bad Behavior Vol. III: Yuzu and Brettanomyces
Is/Was Brewing
- From:
- Is/Was Brewing
- Illinois, United States
- Style:
- Fruit and Field Beer
- ABV:
- 6.1%
- Score:
- +10 ratings needed
- Avg:
- 0 | pDev: 0%
- Ratings:
- | reviews: 0
- Status:
- Retired
- Rated:
- Not rated
- Added:
- Aug 06, 2020
- Wants:
- 0
- Gots:
- 0
NO SCORE
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Yuzu and Brettanomyces Claussenii
The Finer Points of Bad Behavior is an ever evolving series of beers that pairs seasonal ingredients with unique strains of yeast specifically chosen to compliment, contrast, and elevate each other.
Volume III was brewed with American-grown Yuzu and Brettanomyces Claussenii. Yuzu is prized for its aromatic zest that has intense floral and citrus aromas, with subtle accents of pine. It is traditionally grown in Japan and usually makes its way to America as preprocessed juice. By using whole, fresh fruit we were able to create a beer that focuses on those hard-to-capture aspects of the yuzu’s zest rather than just its juice.
We paired these lovely yuzu with Brettanomyces Claussenii which is known for its pineapple and hay-like characteristics while being almost completely devoid of the ‘funk’ many other strains of Brettanomyces are known for.
This combination creates a beer that has a lovely nose of bright citrus zest, pineapple, wet hay, and delicate pine with a light body, only a slight touch of acidity and a clean finish where the yuzu’s uniqueness shines.
The Finer Points of Bad Behavior is an ever evolving series of beers that pairs seasonal ingredients with unique strains of yeast specifically chosen to compliment, contrast, and elevate each other.
Volume III was brewed with American-grown Yuzu and Brettanomyces Claussenii. Yuzu is prized for its aromatic zest that has intense floral and citrus aromas, with subtle accents of pine. It is traditionally grown in Japan and usually makes its way to America as preprocessed juice. By using whole, fresh fruit we were able to create a beer that focuses on those hard-to-capture aspects of the yuzu’s zest rather than just its juice.
We paired these lovely yuzu with Brettanomyces Claussenii which is known for its pineapple and hay-like characteristics while being almost completely devoid of the ‘funk’ many other strains of Brettanomyces are known for.
This combination creates a beer that has a lovely nose of bright citrus zest, pineapple, wet hay, and delicate pine with a light body, only a slight touch of acidity and a clean finish where the yuzu’s uniqueness shines.
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