The Brett season is a spelled season, dry-hopped and fermented with the addition of Brettanomyces. It title 5.3% alcohol. Her dress is blonde, opalescent; Its very persistent foam is creamy and fine. Very aromatic and fruity, its nose recalls pineapple, quince, apricot and green currants. A typical “funky” touch from Brettanomyces completes the painting. On the palate, these same aromas are intensified, added to the cereal notes of the spelled, a floral touch and a (…)
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