Tonight, I bottled my Roggen Brett, a 60% rye beer fermented with 100% Brettanomyces. I’ve been savoring it since. Easily the most delicious beer I’ve brewed to date – and it’s not even carbonated yet.
The beer is the color of leather. The nose – a mix of dark fruit and horse blanket. On the tongue, the medium body starts out both spicy and tart then finishes sweet. Hints of cherry and apricot can be picked up the entire way.