Touch of Brett '24
Beyond being our most award-winning beer, Touch of Brett is one of our absolute favorites and one we try to return to each year! For us, it's a wonderful expression of how yeast and hops can complement each other and pairs with most foods making it extremely versatile at the dinner table.
This hoppy saison is always 100% fermented with brettanomyces yeast and aged in French oak barrels and foeders before being liberally dry-hopped to finish of the blend. This year we used Pacific-Northwest-grown Azacca hops for the dry hop, layering delicious notes of citrus, mango and pineapple on top of the already wonderfully tropical yeast profile.
Barrels: French oak barrels & foeders
ABV: 6.4%
Microbes: Brettanomyces blend
Pairing Suggestions: Lemon roast chicken, aged gouda, grilled portabella mushroom sandwich with goat cheese, focaccia with mango ricotta & black sea salt
Beyond being our most award-winning beer, Touch of Brett is one of our absolute favorites and one we try to return to each year! For us, it's a wonderful expression of how yeast and hops can complement each other and pairs with most foods making it extremely versatile at the dinner table.
This hoppy saison is always 100% fermented with brettanomyces yeast and aged in French oak barrels and foeders before being liberally dry-hopped to finish of the blend. This year we used Pacific-Northwest-grown Azacca hops for the dry hop, layering delicious notes of citrus, mango and pineapple on top of the already wonderfully tropical yeast profile.
Barrels: French oak barrels & foeders
ABV: 6.4%
Microbes: Brettanomyces blend
Pairing Suggestions: Lemon roast chicken, aged gouda, grilled portabella mushroom sandwich with goat cheese, focaccia with mango ricotta & black sea salt
Beyond being our most award-winning beer, Touch of Brett is one of our absolute favorites and one we try to return to each year! For us, it's a wonderful expression of how yeast and hops can complement each other and pairs with most foods making it extremely versatile at the dinner table.
This hoppy saison is always 100% fermented with brettanomyces yeast and aged in French oak barrels and foeders before being liberally dry-hopped to finish of the blend. This year we used Pacific-Northwest-grown Azacca hops for the dry hop, layering delicious notes of citrus, mango and pineapple on top of the already wonderfully tropical yeast profile.
Barrels: French oak barrels & foeders
ABV: 6.4%
Microbes: Brettanomyces blend
Pairing Suggestions: Lemon roast chicken, aged gouda, grilled portabella mushroom sandwich with goat cheese, focaccia with mango ricotta & black sea salt
