Bretterweiss
Deschutes Brewery in Bend, Oregon, United States 🇺🇸
Sour / Wild Beer Regular Out of Production|
Score
6.87
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With brettanomyces. Aged in oak wine barrels for 14 months.
We used a method of souring the mash by letting the mash sit overnight at 120 degrees; this created a unique sour flavor naturally. The Bretterweiss takes that souring flavor to another level by adding brettanomyces bruxellensis to the beer in oak wine barrels and letting it age for 14 months. The clarity remained great and the sourness became more complex. A slight oak profile can be found in the midst.
We used a method of souring the mash by letting the mash sit overnight at 120 degrees; this created a unique sour flavor naturally. The Bretterweiss takes that souring flavor to another level by adding brettanomyces bruxellensis to the beer in oak wine barrels and letting it age for 14 months. The clarity remained great and the sourness became more complex. A slight oak profile can be found in the midst.
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7.4/10
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Appearance 6
Aroma 7
Flavor 8
Texture 8
Overall 7.5
Tap at the Portland location - clear copper, nearly still-looking beer - nose of oak, white wine tannins, lacto sourness and mild Brett - flavor is moderately acidic, with a moderate acetic bite, just enough to tingle the tongue - light oak and vanilla - the Brett is very subdued, as lacto and aceto take over in equal measure - a very light cheesy Brett note in the finish - finish of pear and red wine - a nice sour.
Tried
from Draft
on 15 Dec 2011
at 14:17