Victory Wild Devil

That's what I was wondering.

 

It's ability to metabolize more types of sugar and cellulose, the ability to work in lower pH and O2 levels that cause Sacc to quit, the broad range of flavors and aromas that can be contributed based on when it's pitched, pitching levels, and wort precursors. Brett also has the ability to change esters from one thing to another, ie changing vomit to guava.

 

Sorry, I didn't see the many other responses. Had I, I wouldn't have piled on.

 

Thanks for the heads up.

Enjoy

 

Fun beer really enjoyed it, had it today.

 

No hard feelings! You know how easy it is to get flamed here. Just have to poke fun at it.

 

It was not really flaming, it was more like calling in Captain Obvious. I just didn't understand how or why you would have ever thought it was a sour. No harm, no foul.

 

I liked this beer.

 

Brett IPA's are my new jam, full Brett fermentation or secondaried/bottle conditioned, they're all good.

 

"...full Brett fermentation or secondaried/bottle conditioned..."

Do you notice a difference in the yeast derived flavor profile of a 100% brett fermented IPA vs. one where Brett is added later (secondary/bottling)?

Cheers!

 

@kbuzz & @Eriktheipaman , you are correct that bottled Wild Devil is bottle conditioned but not specifically bottle conditioned with Brett. You can read Zach Miller's e-mail response to me below.

Cheers!

Jack,

Wild Devil is bottle conditioned, but not with Brett. We use a highly attenuative fast acting strain quickly scavenge remaining sugars before any Brett that is remaining post centrifugation has a chance to consume it. That being said, I highly recommend that this beer be cellared. As far as how long to cellar? That is up to you. This beer does have active Brett in it, albeit very little though enough to evolve the flavors. It is a very unpredictable strain and always poses the “bottle bomb” threat, or at the very least uncontrollable gushing. I would say a year of total cellaring time is appropriate. After that, the yeast characters may become too funky and dominate the palate.

If you have any other questions, feel free to ask.

Cheers,

Zach Miller

Quality Assurance Manager

Victory Brewing Company

[email protected]

(610) 514-7051


VBC Parkesburg

3127 Lower Valley Rd

Parkesburg, PA 19365


VBC Downingtown

420 Acorn Ln

Downingtown, PA 19335

 

The only Brett IPA's I've had I've brewed myself. That said, the 100% Brett fermentations have been all tropical fruit, no funk whatsoever. Really plays well with fruity and dank hops.

 

Below is Zach Miller's response to my query whether Wild Devil is solely fermented with Brett yeast. As it turns out it is fermented with two different strains of Brett yeast.

Cheers!

Jack,


Yes it is. We actually have a primary fermentation with one strain of Brett that is relatively flavor neutral, though obviously not entirely flavor neutral. We then finish the beer off with a far more pungent strain to really add complexity to the beer.


Cheers,


Zach Miller

Quality Assurance Manager

Victory Brewing Company

[email protected]

(610) 514-7051


VBC Parkesburg

3127 Lower Valley Rd

Parkesburg, PA 19365


VBC Downingtown

420 Acorn Ln

Downingtown, PA 19335

 

A year? I may have to go pick up some more bottles then. Thanks @JackHorzempa .

 

Keith and Jack, glad I got a case of the 2014 WD. I have already notice the evolution of the flavor profile after a couple of bottles. It's definitely more fruity and dank, but the HD hops are still prevalent. Compared the current version to a remaining bottle from 2009. The 2009 version is much tamer and now is totally brett/funk dominated, but still pretty tasty.

 

Agreed. To me, Brett is a cheesy flavor (like in an aged brie). "Funk" doesn't really provide an adequate description for me, though. Maybe because it makes me think of George Clinton.

 

Depending on the Brett strain used and how it is used (e.g., a secondary fermentation after a primary fermentation from brewer's yeast) you will get all kinds of flavors. I personally have never perceived "cheesy" from a beer brewed using Brett.

I have homebrewed a couple of times where I pitched both Brewer's yeast (Belgian Ale yeast) and Brett (the Brettanomyces bruxellensis strain; sometime shortened to Brett - Brux) at the beginning of the primary fermentation and that beer had tons of funk; the best descriptor I have for the funk of that beer is barnyard. My wife had a more 'colorful' descriptor for that beer: horse piss.

Cheers!

 

This.