|Style||Pale Ale with Brettanomyces|
|Fermentables||2-Row, Simpsons Crystal 30-37, Acidulated|
|Format||Draft, 22 oz bottles|
|Availability||Brewed 3-4 times per year. We have it about half of the year.|
Lafayette Brett is a feral mutant with huge claws and fangs. His asymmetric, muscular physique and otherwise abnormal characteristics often strike fear into those who don't understand him. Deep down, he's actually a friendly, cuddly, approachable guy – that is if you're not afraid of massive claws and sharp fangs.
Lafayette Brett is a Pale Ale fermented 100% in stainless with Brettanomyces Bruxellensis Trois. The tropical flavors from the yeast meld with the dramatic citrus notes from the hops. Lafayette Brett is an exploration of how yeast can positively influence the effects of hops.
Until May 2015, Lafayette Brett was brewed with White Labs WLP 644. Given that 644 was reclassified as wild Saccharomyces instead of Brettanomyces, it seemed a bit disingenuous to keep calling it Lafayette Brett if we kept using that yeast. The next several batches of Lafayette Brett will be brewed with various Brett strains to dial in the specific fruity Brett profile we are looking for. Bottles from each batch will be labeled with the specific Brett strain(s) used.
Batch 5: Inland Island Barrel Brett III
Comparison to WLP 644: Über fruity. Lots of pear, peach, bubblegum. A very nice strain, great for primary, just doesn't target the flavors we are most into. Some people will like, others won't, most everyone will notice a big difference.