Mo' Betta Bretta
The Lost Abbey in San Marcos, California, United States 🇺🇸
Collab with: New Belgium Brewing Company / New Belgium Brewing CompanySour / Wild Beer Rotating Out of Production
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Score
6.68
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Collaboration ale between The Lost Abbey and New Belgium Brewing.
A long time ago (well, 2004), Pizza Port’s (Solana Beach, CA) Tomme Arthur and New Belgium’s Peter Bouckaert brewed an all Brettanomyces beer they called Mo’ Betta Bretta. In 2012, the two joined forces once again — this time at The Lost Abbey — to re-release this funky ale.
On the Imagination River…live some very curious Bullfrogs. Rumor has it they LOVE funky and wild beer. But it wasn’t always this way. Like most beer drinking frogs, they started out drinking mass produced beer. And for the most part, each was content drinking this beer. But then a new frog took up residence next door. He embraced funk and his inner wild child.
One day, while lounging on the lily pads, he broke out a special bottle of Mo Betta Bretta, a delicious blonde ale with a decidedly 100% wild fermentation carried out by Brettanomyces. Everything changed that day. Now when you get close to the reeds and listen, you can hear them croaking in unison…Mo Betta Bretta. And for that, we’re thankful these frogs have great taste in beer.
A long time ago (well, 2004), Pizza Port’s (Solana Beach, CA) Tomme Arthur and New Belgium’s Peter Bouckaert brewed an all Brettanomyces beer they called Mo’ Betta Bretta. In 2012, the two joined forces once again — this time at The Lost Abbey — to re-release this funky ale.
On the Imagination River…live some very curious Bullfrogs. Rumor has it they LOVE funky and wild beer. But it wasn’t always this way. Like most beer drinking frogs, they started out drinking mass produced beer. And for the most part, each was content drinking this beer. But then a new frog took up residence next door. He embraced funk and his inner wild child.
One day, while lounging on the lily pads, he broke out a special bottle of Mo Betta Bretta, a delicious blonde ale with a decidedly 100% wild fermentation carried out by Brettanomyces. Everything changed that day. Now when you get close to the reeds and listen, you can hear them croaking in unison…Mo Betta Bretta. And for that, we’re thankful these frogs have great taste in beer.
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6.6/10
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Appearance 6
Aroma 6
Flavor 7
Texture 6
Overall 7.5
Bottle. Amber beer with a cream head. Earth and light malt aroma with light tartness and light lemon. Earth and tart flavor with maolt and light lemon. Medium bodied. Caramel and earth lingers with tartness. Wanted more from it.
Tried
from Bottle
on 10 Jul 2012
at 11:17
7/10
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Appearance 8
Aroma 6
Flavor 6
Texture 8
Overall 8
375 c&c from The Davis Beer Shop. Opened with a soft pop. Pours dishwater orange gold with a transient white head. Aroma is more mild barnyard than sour. Suggesting saison. Near med body. Initial hit is Belgian yeast/ester. Banana. After that it’s somewhat earthy. Sour/wild? More saison. I think whoever put this on the site hadn’t actually tasted it. Admins: Move this to saison. IMHO.
Tried
on 07 Jul 2012
at 18:20