What should I expect from a Brett beer?

Like sucking on a dirty sweat sox.

 

Dry, sour, usually takes over everything the longer it's aged.

 

Da Funk!

 

Clearly, after reading this thread, I'm wrong, but I thought fermenting with Brett alone wasn't desirable because Brett doesn't produce alcohol on it's own. I thought a beer had to be primaried with a "regular" yeast, then the Brett was introduced in secondary, to give it's unique flavors.

 

Thanks to all three of you - I've wanted to join the funk club for a while and your suggestions are very helpful! I hope to get back to Asheville soon so those WW items could be the ones.

 

My experience with brett has come from Evil Twin's Femme Fatale beers, Orval, Anchorage's beer, and a few others - I always found a slightly sour/tangy, slightly stale/musty character - I find it very complementary to citrusy and dry pale ales.

 

My understanding is that Brett is a slow but thorough yeast. It's less desirable to use Brett in primary outside of a cellar program because it moves so slow, but it will process sugars left behind by other yeasts/bacteria. It will most definitely produce alcohol, otherwise 100% Brett beers wouldn't be a thing (or they'd be the best tasting NA beer ever).

 

Bret can be as voracious as brewers yeast when fermenting simple sugars in mass quantities. Brett gets a reputation for being slow because when put into secondary brett is forced to eat complex sugars that regular yeast (sacc) cannot metabolize. I had a brett infection go through my homebrewery and wreak havoc over time. My best ipa was I fected with brett brux and the bottles it infected were eventually obercarbbed gushers. The beer itself was the best ipa I ever brewed, the brett played well with the citra and centennial. But I digress, brett can do fabulous work as fast as sacc when used as a primary.
and to the op, use the seekabrew webpage to che k for distro of crooked stave to your state.

 

Do not pour the sediment, it tastes like penicillin. How old was the bottle? As long as you pour the beer clear, the amount of funk in Orval aged 0-2 years old is not in any way unpleasant. The only thing that can be overbearing is a little phenolic bitterness.

 

Would highly recommend The Commons' Flemish Kiss as another great Brett Pale.

 

I had a Wicked Weed Brett IPA and it was pretty good, different, but good.

 

I honestly do not understand descriptors like "horse blanket" and "barnyard" when it comes to taste. I would not find that descriptor fitting for any of the lambics I've tried. Or any of the other sours like Berliner Weisse and Sour Alt.

 

the funk!

 

What youve never tasted or ingested a horse blanket or a barnyard? I guess I am not red neck enough

 

Clever! I'm a KC native and avid Royals fan, picked up on that straight away!

 

Wait, are you telling me my beer is gonna be doin' it for love?

 

Nah! It is more like this:

 

Interesting article:

http://www.bear-flavored.com/2015/06/what-is-brett-ipa-supposed-to-taste-like.html