Appearance - 8 | Aroma - 7.5 | Flavor - 7 | Texture - 7 | Overall - 7

Huge, fluffy and very lightly yellowish head, irregular over a yellowish golden beer with Grünstich Quite perfumey, aromatic, if obviously Brett nose, lemon/lemonpeel, Lindenblossom. Brett (floormop) even more obvious in the flavour. Again lemonpeel, mould, sage. Mild acidity. Refreshing, titillating MF, bit slick, light bodied. Fine, nice light sour ale. Und was bedeutet dann "djup" ?

Appearance - 6 | Aroma - 8 | Flavor - 8 | Texture - 6 | Overall - 7

Brett IPA from a brewery in Frankfurt am Main that I first discovered at BXL Beerfest last year, one of these new generation German brewers adopting the originally Anglo-Saxon styles from the American craft beer revolution; often these IPAs, stouts, porters and so on are embedded in the Reinheitsgebot tradition (even if this is no longer legally obliged in Germany since the eighties), but this brewery clearly could not care less about that, as this beer contains wheat malt and oak flakes next to New World hops (Cascade, Citra, Azacca and Columbus) and wild yeast (the 'lambic' yeast Brettanomyces bruxellensis, allegedly responsible for 100% of the fermentation here). Medium thick, snow white, mousy, irregularly lacing head, opening in the middle with a few flat 'islands' of foam here and there; misty ochre-tinged straw blonde robe, turning into a milky ochre-yellow with sediment. Indeed funky, but also fragrantly hoppy aroma of lots and lots of Brett effects combined with citrusy New World hops; I get impressions of stale sweat, 'horseblanket', moldy old grapefruit, dried wormwood leaves, old cheese rind, wet dog, musty grapes, old urine, dried lemon peel, baker's yeast, green bitter dandelion leaves, bread crust, parsnip, fermenting potatoes, dried dill. Spritzy, estery, crisp onset, very fizzy carbonation bubbling away on the tongue without 'numbing' too much, hardly any sweetish but lightly sourish with hints of gooseberries, white grapes, plum skin and unripe nectarine; soft bready 'bed' of malts, cereally and bread pulp-ish, dried by the Brett having eaten all sugars, whilst also producing a lot of Bretty funkiness - Michael Jackson's proverbial 'horseblanket', stale urine, moldy citrus peel, wet tree leaves, damp leather; the New World hops still pierce through a bit, with a bright orangey citric note, however subtle, lighting up this 'dark' and damp 'Brettiness'. The hops also provide a leafy, 'mossy', 'wet' and lasting bitterness in the end, matching quite well with the dryness and funkiness of the wild yeast, its soft bready effects and its spicy phenols. 'Dirty' estery notes lingering in the end, amidst dryness, funkiness, hop bitterness and a lot of absorbing breadiness. This is Brett IPA indeed, taken to its extremes: I have no problems believing that the fermentation has been carried out by Brettanomyces bruxellensis alone here, but Brett eats everything as we all know, so the whole idea of wasting a bunch of complexely expressive New World hops in a fully Brett-fermented beer still seems a bit strange to me. The hops do add a citrusy aroma, sure, but the last glimpse of this brightness will soon be gone forever - leaving behind only the Brett effects. Also: this Brett effect, the dominant factor here, has this 'powdery' and phenolic yet relatively 'superficial' quality to it, clearly grown in a lab rather than feeling natural (the way it does in lambic style beers). Nothing wrong with that per se, but in this case, it is perhaps a bit des Guten zuviel... Still, I find it very fascinating that even in self-protective, 'clean' and extremely traditional Germany, a growing number of breweries are decidely breaking with local traditions - and with a dash of German 'Gründlichkeit', more and more impressive non-German style beers are popping up. This brewery in particular is audacious enough, but still lacks a bit in finetuning the details, though I certainly enjoyed the few beers I had from them by now.

Appearance - 6 | Aroma - 7 | Flavor - 8 | Texture - 6 | Overall - 7

Hazy blond with thin head. roma and flavour are super dry & yeasty. Good amount of Brett.

Bxl bl

Appearance - 8 | Aroma - 7 | Flavor - 7 | Texture - 6 | Overall - 8

Bottle at home, thanks to SinH4 for the bottle! Almost a year old, so should have some food yeast notes. Hazy light golden with big white head. Hmmmm, yeah smells like dank pineapple and goat! Bretty Sweaty socks, soft wheat, apricot, orange, dank stinky Brett, earthy, plastic. Then it cleares up a little and has soft malts, and some dank fruity hops. Almost medium sweet and medium bitter. Medium bodied too. Quite OK and interesting, but af first it's really a massive overdose of smelly Brett, could be better with some other bacteria for balance maybe.

Appearance - 8 | Aroma - 7 | Flavor - 8 | Texture - 6 | Overall - 7.5

330ml bottle. Hazy, yellow-ish golden colour with average to huge, frothy to creamy, moderately lasting and lacing, white head. Typical bretty, funky aroma. Taste is dry, tart, funky, bretty, hints of long drop, some citrusy hop notes.

Appearance - 6 | Aroma - 8 | Flavor - 7 | Texture - 8 | Overall - 7.5

On tap at Kafe Kult Bier Festival, Munich, Saturday 19th January 2019 in the company of Stefan, Jonas and friends. Hazy gold with a small white head. Lots of brett on the nose, this lends it an almost perfume aroma. Soft in the nose, fruity, the brett is very prominent. Dry fruity, it's very good. A8 A3 T7 P4 Ov15 3.7

Appearance - 8 | Aroma - 8 | Flavor - 7 | Texture - 6 | Overall - 7

Bottle, courtesy of Mister_Li through ELS, thanks! Pours cloudy yellow. Aroma is Brett funk, stables, grapes, tropical fruit. Body is medium, rather sour and tart, a bit thin on the body, lively dominant carbonation. Dryish palate. Good.

Appearance - 6 | Aroma - 7 | Flavor - 7 | Texture - 6 | Overall - 7.5

Hazy golden colour, peach hue, firm white head. Aroma of peach, hops, fruity, floral, green, soap note. Fruity flavour, hops, store bought brett. Hoppy finish, twigs, floral notes.
(from 33cL bottle @ PostMagicLand tasting, tderoeck's place. Thanks Tim!)