100% Brett claussenii and 100% Nelson Sauvin hopped beer. This is my second all brett, single hop beer. The last batch of BRETT!!! was 100% Brett c. 100% Amarillo and it was an awesome beer. It took 2nd place in the Southwest Regionals at last years NHC, and earned a Honorable Mention in the second round of NHC.
I love this style of beer, last month I finally was able to try Sanctification, Russian Rivers 100% Brett beer. It is dry, tart, funky, fruity and just delicious. I was inspired to make this series of beers by Sean Paxton (The Homebrew Chef), Tomme Arthur (Lost Abbey), Michael Tonsmeire (The Mad Fermentationist), and The Burgundian Babble Belt (100% Brett Discussion). I named them after my big hairy, funky friend Brett, who's mom would yell from the back of the house for him in a gutural BRETTTTTTTTTT!!!!!!!! when he failed to complete one of his chores. I plan on continuing to beer this series of beers once a year, changing the brett species, and hops each time.
When I make these beers I stress the yeast so they produce more sour, tart, fruit flavors. I do this by not making a starter and just pitching the pack of yeast. I have had a few 100% brett beers from the Bruery who make a starter and I find them nice but too clean for the flavor profile I am looking for. Sean Paxton used a similar method in his Sonoma Pale Ale, not pitching a starter of Brett a.
In addition, I will be changing the way I post recipes to mimic a new homebrew blog I found called Hopfen Treader. His post are all about the inspiration and background and not recipe, numbers based. I find it a little more fun and easy to read (let alone easier to post). I have decide to post this way because my favorite part of homebrewing is recipe creation (and drinking the final product of course). Let me know what you think.
Recipe: 2-Row, Carapils, Crystal 120. Nelson Sauvin hops (60, 20 Flame out, Wyeast Brett claussenii.