Spreading the Joys of Homebrewing Throughout Philadelphia and Its Suburbs

My First Brett B Beer

So after a aging my first brettanomyces bruxellensis conditioned beer, Andy Gross and I sat down this weekend to try it out.

This was a Belgian Tripel with American hopping that we fermented out with WLP500 Trappist Ale, then finished with Wyeast brettanomyces bruxellensis. I added an ounce of Medium Toast Hungarian Oak Cubes too.

Well, how did it come out? One word: Awesome. I was extremely impressed with it. The American hops bring a fruitiness to it, while the yeast bring a slight funky sour smell and flavor. I wish I had enough bring it all to a meeting, but I split the batch (1/2 with out brett). So I only have 2.5 gallons right now (minus 4 glasses). I will be ripping a couple off to send into some competitions. Will let you know what the judges think.

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Permalink Reply by Sam Scott on January 19, 2010 at 3:35pm: I don't know man... sounds to me like you'll still have some left to share. :P; ▶ Reply to This

Permalink Reply by Jeff Louella on January 19, 2010 at 4:00pm: Stop on over to the house. I have a 4oz glass for you.; ▶ Reply to This

Permalink Reply by Sam Scott on January 19, 2010 at 4:41pm: Nice!; ▶ Reply to This

Permalink Reply by Christian Mosebach on January 19, 2010 at 6:29pm: What about those Oak Cubes.......you think those absorbed some funk that you could keep using from batch-to-batch?; ▶ Reply to This

Permalink Reply by Jeff Louella on January 19, 2010 at 9:38pm: I threw them out. I am sure they did have the funk on them, I didn't know what to do with them.; ▶ Reply to This

Permalink Reply by Nathan McMinn on January 23, 2010 at 11:47am: Did it ever form a pellicle?; ▶ Reply to This

Permalink Reply by Dan Noon on January 23, 2010 at 1:45pm: I'm reading the Wild Brews book and really eager to brew one as well! Hope to get started soon -- already have my first idea. :); ▶ Reply to This