Perennial Artisan Ales knows to give us that funk.
This Friday, January 24th, Perennial will be breaking out all sorts of brett
beers and giving us funky freaks something to crow about. Beginning at 4PM, Perennial will be doing a Brett Takeover at their bar and will be inviting some friends along to join in on the fun. Here’s a look at the beers:
Brettopia (5.0% ABV)
Wheat Saison dry-hopped with Amarillo. Keg-conditioned with a strain of Brettanomyces isolated from Cantillon. Spicy, stone fruit, mineral.
Anniversaria 2013 (7.2% ABV)
The first pull from our solera system of Anniversary beer barrels. 100% fermented with Brettanomyces, Claussenii, and Bruxellensis Drie. Tart, fruity, oak.
Funky Garden Gnome (7.5% ABV)
Dark Biere de Garde. Keg-conditioned with Brettanomyces Lambicus. Dark cherry, bready, plum, barnyard.
3 versions of Saison de Lis sans chamomile. Each are keg-conditioned with a different Brett strain. (5.0% ABV)
Saison Ghost– look for smarties candy, and light tartness.
Saison Anomala– look for hay, lemon, bright acidity.
Saison Lambicus– look for pie cherry, some tartness.
Henrietta (7.4% ABV)
Rye Saison fermented with a blend of Cantillon Brett and French Saison yeast and hopped with Centennials. Tart, spicy, floral.
Prairie Artisan Ales/Mikkeler
American Style (7.5% ABV)
Fermented exclusively with a special strain of Brettanomyces claussenii that’s light on the funkiness, but really aromatic. It leaves behind an astoundingly well attenuated IPA, which means it’s good for drinkin’. A serious amount of West Coast hops are added to the whirlpool. Dry hop compliments the tropical notes from the Brett.
‘Merica (7.5% ABV) 500 ml bottle
Saison with Brett
Single malt, single hop farmhouse ale. It’s brewed with floor malted pilsner and 3lbs per bbl Nelson Sauvin hops. The beer is conditioned with 2 Brett strains and wine yeast. The Nelson hops provide white wine flavors while Brettanomyces adds a juicy quality to the beer.
Side Project Brewing
Saison du Blé
Blé, meaning wheat, is a barrel-aged wheat saison. Where Saison du Fermier was barrel-fermented and had my cocktail of brett and bacteria from day 1, Saison du Blé was fermented in stainless and then racked to Chardonnay barrels with my blend. This resulted in the same house character, but softer, which works nicely with the softer wheat saison base. Sat in oak for 3 months. 6%
Brett Venture #2 w/ Lactobacillus
Same saison malt bill found in Brett Project #1, but 100% brett fermented and lactobacillus added to the barrel. Huge mimosa, orange, citrus fruit notes! Sat in oak for 6 months. 6%