Mixed-Culture Brett Beer
| Category: | Hybrid |
|---|---|
| BJCP Comparable Category: | 28A - Brett Beer |
Beer Style Description
This is the description of how the Mixed-Culture Brett Beer style of beer should taste, feel and look. However, there may be perfectly fine beers in this style that fall outside of these ranges and descriptions. This information is just to show the most commonly accepted ranges for the Mixed-Culture Brett Beer beer style.
Fruited versions will exhibit fruit flavors in balance with other elements. Wood vessels may be used for fermentation and aging, but wood-derived aromas and flavors such as vanillin should not be present. Versions exhibiting attributes derived from wood or liquids previously aged in wood are categorized in Wood-Aged Beer categories. Sour wood- and barrel-aged versions are categorized in Wood-Aged Sour Beer categories. When using these guidelines as the basis for evaluating entries at competitions, brewers may be asked to provide supplemental information about entries in this category to allow for accurate evaluation of diverse entries. Such information might include the underlying beer style upon which the entry is based, or other information unique to the entry such as type of Brett(s) and/or other culture(s) used, fruit(s) or other ingredients used or other factors which influence perceived sensory outcomes.
- Color: Any color is acceptable. Beer color may be influenced by the color of added fruits or other ingredients.
- Body: Low to high
- Malt Flavors & Aromas: In darker versions, roasted malt, caramel and chocolate aromas and flavors are present at low levels.
- Hop Flavors & Aromas: Low to high
- IBUs/Bitterness: Low to high
- Fermentation Characteristics: Medium to high fruity esters are present. Acidity resulting from fermentation with Brettanomyces and/or bacteria results in a complex flavor profile. Brettanomyces character should be present and expressed as horsey, goaty, leathery, phenolic, fruity and/or acidic aromas and flavors. Cultured yeast may be used in the fermentation. Bacteria should be incorporated and in evidence. Bacteria will contribute acidity which may or may not dominate the flavor profile. Diacetyl and DMS should not be present.
- Common Ingredients: Virtually any style of beer, fermented in any manner, then finished with one or more strains of Brett. Alternatively, a beer made with Brett as the sole fermentation strain.
- Commercial Examples: Boulevard Saison Brett, Hill Farmstead Arthur, Logsdon Seizoen Bretta, Russian River Sanctification, The Bruery Saison Rue, Victory Helios
Brewing Properties of Mixed-Culture Brett Beer
These are the functional brewing properties of Mixed-Culture Brett Beer beers, as descided by the Brewers Association. These guidelines reflect, as accurately as possible, the historical significance, authenticity or a common profile in the current commercial beer market.
| ABV The alcohol by volume is shows the amount of alcohol this style of beer should have. |
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| Bitterness The International Bittering Units (IBU) scale is used to approximately quantify the actual (not perceived) bitterness of beer. |
SRM SRM is a scale for measuring the color intensity of a beer. Low SRM grains impart a pale straw color while higher values mean it will add a darker color to the wort. Learn more » |
Varies |
| Original Gravity Original Gravity (OG) is a measure of the sugar content in the wort before alcoholic fermentation has started to produce the beer. |
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| Final Gravity The Final Gravity (FG) is how much sugar is left over in the beer when fermentation is complete. |
If you see an error in our data, please let us know!
Based on Brewers Association 2020 Beer Style Guidelines with changes. Used with permission of Brewer's Association.