IPA Knowledge Base
Styles

Brett IPA

2 min readΒ·354 words
styleshybridwild

The Brett IPA ferments, wholly or partly, with Brettanomyces, a wild yeast genus that contributes funky, earthy, and fruity character far removed from clean ale yeast. Layered over an IPA hop bill, Brett produces a complex, dry, often spritzy beer that bridges the hoppy and the wild-fermented worlds.

#What Brettanomyces Does

Brettanomyces ("Brett" for short) is a wild yeast traditionally associated with Belgian lambic and old English stock ales. In an IPA it contributes:

  • Funk: barnyard, hay, leather, light earthiness.
  • Fruit: pineapple, mango, stone fruit, tropical notes that can echo modern hop character.
  • High attenuation: Brett ferments dextrins other yeast cannot, yielding a very dry finish. See Fermentation.

A Brett IPA may be 100% Brett-fermented or, more commonly, fermented first with standard IPA Yeast Strains and then aged on Brett.

#Brett and Hops: Allies and Rivals

✦A natural synergy

Brett's tropical-fruit esters can amplify the perceived juiciness of a citrus-tropical hop bill. But Brett also slowly consumes hop aromatics, and its funk can clash with delicate hop oils; see Hop Aroma Compounds. Timing and hop selection are everything.

#Fresh vs. Aged

Young Brett IPAAged Brett IPA
Hop aromaStill vividFaded (see Hop Fade and Oxidation)
Brett characterLight, fruityDeeper funk, more earthy
Best enjoyedFresh, like any IPAAfter months of conditioning

This makes the Brett IPA unusual: unlike most of the family, some examples improve with age rather than demanding immediate consumption.

#Place in the Family

The Brett IPA belongs to the IPA family's wild-and-funky branch alongside the Sour IPA and, more loosely, the Belgian IPA. All three are yeast-defined cross-genre hybrids within Specialty and Experimental IPAs.

#Continue Reading