{"id":33781,"date":"2018-04-07T07:45:53","date_gmt":"2018-04-07T11:45:53","guid":{"rendered":"http:\/\/culturecheesemag.com\/?p=33781"},"modified":"2020-11-04T15:55:05","modified_gmt":"2020-11-04T20:55:05","slug":"brett-beer","status":"publish","type":"post","link":"https:\/\/culturecheesemag.com\/cheese-pairings\/brett-beer\/","title":{"rendered":"Pair these Funky, Fizzy Brett Beers with Stinky Cheese"},"content":{"rendered":"

For winemakers, few words are more feared than Brettanomyces<\/em>. The wild yeast voraciously devours every available sugar and carbohydrate in vino, turning out tastes and aromas that, to some, can evoke a stroll through a horse stable. In the modern beer world, however, many brewers welcome Brett\u2014 as it\u2019s colloquially called\u2014because it offers more genetic variation than ale and lager yeasts combined. This gives brewers the opportunity to create pours with complex layers of surprising flavors. Brett is a microbial chameleon, mainly because it never stops consuming a beer\u2019s lingering food sources.<\/p>\n

Over time, the yeast will turn inoculated beer tinder-dry, with flavors that are forever evolving and intensifying. Certain strains veer citrusy and fruity, with a bone-dryness and fizziness worthy of fine Champagne. Other times, Brett expresses itself as earth and hay, or even leather, cloves, and a scent associated with an agreeably stinky cheese. In fact, Brett beers and washed rinds make for a beautiful pairing, both funks singing in pitch-perfect harmony. Here are some specific examples to sample. <\/p>\n

\"Taleggio\"

Pair Allagash Brewing Company Little Brett with Taleggio PDO<\/p><\/div>\n

Little Brett<\/h4>\n

From Allagash Brewing Company<\/a>
\nAllagash has cultivated its own unique variant of Brettanomyces<\/em>\u2014 discovered and isolated at the brewery\u2014and uses it in beers such as Little Brett. The yeast takes the IPA on a wild ride, pairing a subtle tartness with a balancing bitterness, while Mosaic hops impart an aromatic swirl of pineapple and grass.
\nTry it with: Taleggio PDO<\/a><\/em><\/p>\n

Brett Beersel Pale<\/h4>\n

From pFriem Family Brewers<\/a>
\nAfter fermenting pale ale with its bespoke Belgian yeast, this Oregon brewery bottles the beer with a trio of Brettanomyces<\/em> isolates from Belgium\u2019s Flemish Brabant province. Germany\u2019s Tettnanger and Slovenia\u2019s Styrian Golding Celeia hops contribute an herbal spiciness mixed with a citrus spritz.
\nTry it with: Meadow Creek Dairy Grayson<\/a><\/em><\/p>\n

\"\"<\/p>\n

Saison Brett<\/h4>\n

From Boulevard Brewing Co.<\/a>
\nTo make Saison Brett, the Missouri brewery takes its peppery, popular Tank 7 farmhouse ale and adds extra hops and the namesake microbes. Three months of bottle conditioning lends an energetic effervescence and lemony, earthy character to the corked brew.
\nTry it with: \u00c9poisses de Bourgogne PDO<\/a><\/em><\/p>\n

\"winnimere\"

Pair Saison Rue from Bruery Terreux with Jasper Hill Farm Winnimere<\/p><\/div>\n

Table<\/h4>\n

From Central State<\/a>
\nIndianapolis-based Central State is Indiana\u2019s first brewery specializing in beers fermented with Brettanomyces<\/em>. Inspired by low-alcohol, food-friendly Belgian table beers, the straw-colored Table is an earthy refresher with a gently funky underpinning.
\nTry it with: Charles Martell & Son Stinking Bishop<\/a><\/em><\/p>\n

Saison Rue<\/h4>\n

From Bruery Terreux<\/a>
\nLaunched in 2015, the Bruery\u2019s spinoff brand focuses on offbeat ferments and sours aged in oak. Named after founder Patrick Rue, this unfiltered farmhouse ale is brewed with rye, imparting a spiciness that plays well with the yeast-derived fruitiness; given time, it deepens in complexity and rusticity.
\nTry it with: Jasper Hill Farm Winnimere<\/a><\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

Brewers are embracing Brettanomyces yeast to bring wild new flavors to beer. The result is a bone-dry, effervescent brew perfect for funkier wedges.<\/p>\n","protected":false},"author":97,"featured_media":33782,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[543],"tags":[2958,148,2967,2954,2959,2953,2956,2966,2960,2957,2130],"coauthors":[309],"class_list":["post-33781","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cheese-pairings","tag-allagash-brewing-company","tag-beer","tag-boulevard-brewing-co","tag-brett","tag-epoisses-de-bourgogne-pdo","tag-libations","tag-meadow-creek-dairy-grayson","tag-pfriem-family-brewers","tag-stinking-bishop","tag-taleggio-pdo","tag-winnimere"],"acf":[],"yoast_head":"\nPair these Funky, Fizzy Brett Beers with Stinky Cheese<\/title>\n<meta name=\"description\" content=\"Brewers are embracing Brettanomyces yeast to bring wild new flavors to beer. 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