Brett Saison, what is it?

Something to do with a specific type of yeast nicknamed Brett...sometimes it's bad, sometimes it's good, I don't know. I'm going to stick around and read more learned responses.

 

saison brett

 

Brettanomyces (or Brett, for short) is a type of yeast. There are a few different strains of Brett. Desirable in saisons, lambics, some other types. Just google search for more info.

http://www.homebrewtalk.com/wiki/index.php/Brettanomyces

 

Boulevard Saison Brett & Logsdon Seizoen Bretta.

Never thought I'd crave horse blanket...

 

Are you drinking Saison Brett? If you are, you can pretty much stick with that because I have yet to find anything that beats that one. Seizon Bretta may come close though.

 

Logsdon Oak Aged Bretta > Logsdon Seizoen Bretta > Epic Elder Brett > Boulevard Saison-Brett

All are fantastic though.

 

I like both but honestly prefer Goose Island Sofie to Saison Brett, especially within the one year timeframe. More brett, more farmhouse, more barrel and less Tank 7. Will be waiting 2 years before openng my next Saison Brett. Elder Brett was good too.

And funk generally = brett and/or other wild yeasts/molds. Some people will also include certain types of pedio bacteria.

 

Brett is a type of yeast that is considered a ruinous infection in wine that makes the wine smell like the barnyard. In beer, on the other hand, it may be desirable, but only in some styles, as it still reeks of barnyard. Saisons lend themselves to the more positive influence of Brett infection--to the point that it is now introduced deliberately.

 

My one-two punch of Logsdon Seizoen Bretta and Boulevard Saison-Brett have already been mentioned, as they should be early in any thread titled "Brett Saison." So I'll just add The Bruery Saison Rue and Saison De Lente to the conversation.

 

It is widely believed there are hundreds if not thousands different strains of Brettanomyces.

Brett can give off aromas such as banyard, horse blanket, musky, damp basement, citrus, pineapple, even a slight sourness.

Beers can be fermented with 100% with Brett, in combination with other yeasts such as saison yeast and also with souring bacteria such as pediococcus and lactobacillus in traditional Belgian lambics/ flemish reds, ect.
Brett can be consume the longer chain sugars that traditional brewer yeast can not. They can also eat wood(barrels), and dead yeast cells. As a result Brett beers tend to be dry.

Brett is an amazing yeast that wine makers have been working for years to keep out of their product. I believe Brett will play a much bigger role in Craft Brewing in the years ahead.

http://www.brettanomycesproject.com/
http://www.themadfermentationist.com/2012/07/100-brett-trois-ipa-recipe.html

 

Just added a bottle of Rue to my fridge, price point similiar to the boulevard, but nothing will likely top the two Logsdon's.

 

I have had all 4 of those brett beers as well and I totaly agree thats what the order should be!

 

I enjoyed Prairie Somewhere more than soapy Prairie 'Merica, but 'Merica's bottle art wins.

 

Anchorage Galaxy White IPA

 

Age it! Had boulevard with a year on it and it blew away the fresh batch.

 

Anchorage everything, basically. All the beers they have bottled so far have Brett, and they're all pretty wonderful. The Tide And It's Takers is particularly good.

 

I enjoyed the tide and its takers too. I also have a bottle of darkest hour i'm waiting to open...