Mischievous

While many 100 percent Brettanomyces-fermentation beers produce interesting yeast-driven complexity, the aroma of this beer is very one-dimensional: more “stank” than “funk.” There is a pronounced white grape aroma with a bit of acetone (nail polish remover) in the background. The clarity in this medium-golden beer is exceptional, but the small, thin, off-white head practically disappears as soon as it is built. The flavor has notes of hay, leather, and cardboard with a bone dry finish. There is a noted element of acidity but it doesn’t overwhelm the beer. There is also a vinous character but its flavors are more musty than bright. Different strains of Brettanomyces can produce wildly different results – this particular strain (and execution of fermentation) resulted in a beer that was much too earthy and solvent-laden to be enjoyable.