Brett is short for “brettanomyces” – say THAT three times really fast.
The literal translation is “British Fungus/Yeast” – and for most of history people stayed away from it.
Today, Brett is a popular yeast used by breweries all around the world. In fact, there are a number of U.S craft breweries that are now solely dedicated to Brett-based fermentation. When we say solely dedicated, that means they choose not to use any strains of traditional Saccharomyces brewer's yeast, either ale or lager yeasts, during the fermentation process. It is tough to work with - Just marginal differences in fermentation temperature, light exposure, and other incremental environmental factors can have a huge effect on a beer that's being fermented with just Brett.
This beer was a labor of love for our Head Brewer, Joel Moore. It was a bold move, both because of the amount of time it takes to properly ferment a beer using only Brett, and also because of its infamous unpredictability. Show Less