Why is Brett so Pale | Brettanomyces Pale Ale

Meet our bold addition to the tap list. Mixed culture of Brettanomyces and our house ale yeast creates a beer that is round, tropical and earthy. Light but firm malt backbone ties in with floral citrus notes from Mosaic and El Dorado hops. “This is a beer you won’t forget,” says our head brewer Charlie Hoxmeier.

ABV 5.8% IBU 40

Malts 2-Row, Pale, Flaked Barley, Crystal-10

Hops Mosaic, El Dorado

Ben Petersen | Brewer

"Why is the Brett so pale? We had a Brett strain that we were originally going to be using for the sour, but it wasn’t quite ready to pitch a full batch. So we Charlie and I kind of sat there, stared at each other, and said, 'What if we just do a Bretted pale ale?' It'll be a way to round out the menu, something different, maybe something that can put us on the map. We understood that execution of this beer needed to be precise, because it is so different and unique. 

What we made is in similar fashion to the Eldora pale ale, but a bit more round and with more body to it, coupled with the funk weapon, the Brettanomyces yeast. The round, dark fruit notes you get from the hops really created a beer that … I don’t think I’ve ever had anything like it. And for us, it’s cool to be able to offer something like that to our new guests."