We’re laying down a funky beat. Four beats, to be precise. It’s our Elements of Funk series, designed to showcase the similarities and differences between four strains of Brettanomyces, which the cool kids call “brett”. To accomplish this, we started with a base beer that took inspiration from Saison de Lente, using a fairly simple malt bill, noble hops and familiar house yeast to leave the path to funk as unobstructed as possible. Following the base beer’s fermentation in stainless steel, we then sent one quarter of it to the brite tank at a time. Each quarter was inoculated and separately bottled with a different strain of Brettanomyces: lambicus, drei, claussenii and brux. While all four variants appear similar to the naked eye (and should be chilled and opened with caution,) the nuances are many.
Elements of Funk: Brettanomyces Claussenii exhibits wild, fresh, citrus and floral aromatics with pithy and herbaceous elements joining the funky, expansive party on the palate. As the claussenii continues to develop in the bottle, so will the beer’s character and the elements of funk.
Pineapple empanadas, Dragon Phoenix Legs, Miso Sourdough Bread, Funky Cold Medina.