Wanting to settle a bet concerning the fermentability/alcohol production of the Brett strain of fungus. I know Brett is slow, but there are all Brett beers out there. I ask this mostly because I noticed on the Bruery's website that they had Tart of Darkness listed as a 5.6% Stout (base) and a 8% final. Their bottles say 5.6%...is this a typo on the website? Even if it is, I'm thinking it is possible (though not probable) to get a 5.6% conventionally fermented beer to 8% given the right maltbill and enough time. What say you? ps Not even sure TOD has Brett in it...but theoretically speaking is this possible?
