One of the "fun" test batches I brewed for Modern Times in between batches of Lomaland, Fortunate Islands, Black House, and Blazing Worlds, was a 100% Brett IPA. Yesterday afternoon, I got my first taste of the kegged and carbed commercial batch, Neverwhere! The result is a terrific blend of tropical fruit and pineapple from both the hops and fermentation. The brewers really nailed this one on the first go!
More information on this batch, and 100% Brett beers in general, is available on the Modern Times blog, coincidentally in a post I wrote. This summer I'll be contributing occasional posts when there is a topic I can speak on. It won't be as geeky as what I tend to post here, but hopefully it'll give me a chance to set the story straight on a few things (like how despite having Brett, Neverwhere isn't sour or funky, and shouldn't be aged!).
Wednesday we'll be repitchig the harvested Brett Drie into a malty pale ale hopped with Motueka, Cascade, and Triskel. I've never brewed with either Motueka or Triskel, but Alex and I went back and forth and hammered out a malt bill that should get a bready kick from a decent amount of dark wheat malt. We've got a 30 bbl tank dedicated to fermentations with Brett, so expect a steady stream of beers like this!
Today I cleaned thirty fermentors and kegs, and tomorrow I'll be getting the pilot system operational (more on that later). The goal is to start producing wort to grow microbes destined for the sour/barrel program. I've already got Al of East Coast Yeast, Maarten of Saccharolicious, and Nick from his yet-to-be-named community supported yeast ranching venture on the hook to send me various strains to play with. On hand, we've already got several strains of Brett that both Dmitri of BKyeast and Jason of Brew Science isolated from Cantillon. Plus two isolates that Claudio of DC Yeast Lab isolated from my DCambic! Jacob managed to obtain some killer sours with one last trading hurrah, so we'll be culturing a few of those, as well as some of my favorite batches of homebrew. Might as well run down to the homebrew store and grab a couple bends from both Wyeast and White Labs too.