This is my first IPA brewed with brettanomyces yeast, and based on the results, I will absolutely try again with this combination of yeast, hops and malt, with the only change being a slight addition of acid malt.
I brewed this beer as part of a club-only competition to brew a brett-IPA for a group barrel project. The winning recipe will be brewed by a bunch o' club members then fermented in a wine barrel. It turns out this beer is one of the winners - I'm really interested to see how it turns out when brewed in the barrel.
----------------- Original Review, written 8/27/14
Appearance: Hazy orange, most likely due to low-floccuation brett still in suspension. Fluffy white head, but it dissipate a little too quickly.
Aroma: Very fruity hops. Stronger hop aroma than many or most of my previous hoppy beers. I smell the Nelson quite a bit but it's layered with the classic Cascade & Centennial combination. I don't get much pine. I'm not sure how to identify the contribution of the brett. It's supposed to give a variety of tropical fruity aromas, which if present here blend very well with the hoppy aromas.
Taste: Like the aroma - complexity in the hopiness. Dry but fruity, bitter but not astringent, a hint of pine, maybe a barely noticeable hint of brett funk or so in the aftertaste. Hard to describe except to say that to me it tastes really good. A little fruit-juicy. No sourness detectable.
Mouthfeel: Dry, high-moderate carbonation, and kind of thin in body. Close to effervescent in mouthfeel. Refreshing, but the bitterness prevents it from going down like fruit juice.
Other: I really like it.
For Next Time: I didn't include any acid malt in this brew, but I have heard that including some can boost the brett tropical fruit esters. So, that's what I will do the next time I brew this thing, which I definitely plan to do. Also I will try to pitch a very large starter to ensure good attenuation and avoid bottle-bombs.
--------------- Comments / Consensus from club tasters, 8/28/14
There were about 18 other entries in the field, and mine and another were selected to be brewed for the barrels. I was very happy!
The consensus seemed to be that the two winners had the most "brightness" in terms of hop flavor, as well as good body and appropriateness for the barrel. Additionally neither of the two winners had no faults such as diacetyl, excessive phenols, or acid clashing with the hops. I tasted all of the entries, and I did taste in some other them those flaws, including some that just tasted... bizarre in a way that I don't know how to describe.
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