It tastes like Brett. Brux to me, but I could be wrong. I plan on emailing the brewery to see if they will answer. It was mighty tasty at the Winterfest Ales and Auction!

Yeah, I am thinking we had this chat at the Winterfest!
I had just wrapped up a long brewday at work, and had a wheat wine and a sirloin then headed to the event. _ I think my palate was already tired.

I am curious because it was so fruity- possibly from the hops, - much fresher than what I get to taste in an orval, but I didn't think it was a leathery as orval. Again, possibly due to the age of the beer.

So fantastic to have a source for Brett, and a tasty beer to go along with it!

The fruitiness is likely a combination of things, their house yeast, the use of American hops, and Brett. Brux will actually throw off some fruit aromas and flavors like pinealpple.

What, Saboteur and Orval aren't good sources of Brett that you can get locally?

Just heard back from Chuck Silva at Green Flash, the Brett. strain is Bruxellensis.

So, I got the dregs of out 4 bottles and grew up the yeast in a flask. I added it my a Saison that I brewed mid December. So roughly the yeast has been on the beer for 3.5 months.

The taste at this point is not good, but it is good and sick. (Which for a sour is good) Over the last week it has started to really clear up, so I hoping that it should finish up around mid May.

Here is the beer 3 about weeks ago.




Here is the RayonVert that I grew up in a flask.

After 7 months the beer is good and done. It's sitting at 1.001 right now and tastes great. I keged it this morning. I'm going to cold crash it for 3 weeks and bottle with my beer gun. I collected a huge slurry of yeast so a rebrew might be in order.

This beer ended up great. I just wanted to stop in and post a picture of the final product.