This is our Big Hop fermented not with our regular house ale yeast but rather with brettanomyces from beginning to end. Brettanomyces is a wild yeast strain and our in house strain is the Drei brett strain. Normally, "brett" beers are fermented secondarily, or after a normal beginning or primary fermentation to add a layer of complexity. Fermenting throughout with brett has given this beer big brett character (read clove, pithy, campari-like) and a level of tartness. Enjoy!
Pale, munich, crx 10, wheat, victory
Brettanomyces and OAK