A Brett – fermented IPA single – hopped with Amarillo.

OTHER HALF BRETTARILLO IPA

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

A unique offering, light bodied with a very dry finish. Brewed with a combination of Saison and Brettanomyces wild yeast strains to add earthy and spicy character and fruity and funky flavors and aromas.

Heat 3.5 gallons of brewing water to about 165°F (74°C) to hit a mash temperature of 152°F (67°C) when grains are added. Target mash pH ~5.3–5.6; add acidulated malt or lactic acid if required.

Heat Strike Water

Add the Pilsner, wheat, Vienna, and crystal malts to a clean mash tun. Stir in the strike water thoroughly to eliminate dry clumps and ensure even hydration.

Mix Grains

Hold the mash at 152°F (67°C) for 60 minutes. Perform a gentle mash stir every 15 minutes. Optional: perform a 10 minute mashout at 168–170°F (76–77°C) to stop conversion.

Rest

Sparge with enough water (about 2.5–3 gallons) at 168°F (76°C) until you collect roughly 6.5–7.0 gallons of wort in the kettle. Target pre-boil gravity ~1.046–1.052 (light-bodied base).

Sparge

Dissolve the dextrose in a small amount of hot water and add to the boil with 10 minutes left or add directly to the kettle post-boil to increase fermentability and dry the beer. If using acidulated malt, it will already be in the mash and requires no separate addition.

Bring the collected wort to a vigorous boil (60 minutes). Add 0.25 oz Saaz or Hallertau at 60 minutes for minimal bitterness. With 15 minutes remaining add 0.25 oz of the other hop for light flavor. Add the Whirlfloc tablet with 15 minutes left if using.

Bittering / Aroma

The goal is a very low IBUs profile (~8–12 IBU) to keep the beer light and let yeast character dominate.

Cool the wort quickly to 68–72°F (20–22°C) using a wort chiller or ice bath. Transfer to a sanitized fermenter, leaving behind heavy trub where practical.

Aerate the cooled wort well (oxygenate) and pitch the Saison yeast at 68–72°F (20–22°C). Allow primary fermentation to proceed for 5–7 days or until vigorous fermentation starts to subside. Tune to produce estery/spicy notes typical of saison.

Pitch Saison Yeast

After primary fermentation slows (about 5–7 days), rack or leave beer on yeast but introduce the Brettanomyces culture. Brett works slowly and will continue to attenuate and develop funky/fruity/earthy character over weeks to months. Maintain temperatures in the 68–75°F (20–24°C) range for active Brett character development. Expect significant flavor changes over 2–12+ weeks.

Add Brettanomyces

Optionally keep the beer on the primary yeast cake when adding Brett to simplify handling and give nutrients. Do not aggressively aerate after Brett pitch; limited oxygen exposure can help Brett character but avoid contamination risk.

Allow beer to condition on Brett until it reaches the desired dryness and funk — this could be 3–8 weeks at warmer temperatures, longer if you want more barnyard character. Taste periodically. If additional dryness is desired, keep temperature slightly elevated (70–75°F) to encourage Brett attenuation.

If bottling, dissolve the priming sugar in 1 cup (240 ml) boiling water, cool and add to a sanitized bottling bucket. Rack the beer gently onto the priming solution to avoid excess oxygen.

Prepare for Bottling

Bottle with appropriate caps and age at room temperature for 2 weeks to carbonate (Brett may continue to slowly ferment in bottle—monitor pressure). For kegging, force-carbonate to a low CO2 level (2.2–2.6 volumes) or naturally carbonate in keg with priming sugar if desired.

Bottle or Keg

Because Brett can continue to ferment sugars slowly, be cautious with long-term warm bottle conditioning — store cooler (55–65°F / 13–18°C) after primary conditioning if needed.

Serve cold but not ice cold (45–50°F / 7–10°C) in a tulip or goblet to concentrate aroma. Expect a light-bodied mouthfeel with very dry finish, spicy/earthy saison notes and subtle fruity/funky Brett aromatics.

Pilsner malt

Wheat malt

Vienna malt

Light crystal malt (10L)

Dextrose (corn sugar)

Acidulated malt (optional, for mash pH)

Saaz (or similar noble)

Hallertau Mittelfrüh (or similar)

Saison ale yeast (dry or liquid)

Brettanomyces bruxellensis (or mixed Brett culture)

Brewing water

Gypsum (calcium sulfate)

Calcium chloride

Whirlfloc tablet (optional, kettle fining)

Priming sugar (for bottling)

B-Side

GRAND BANKS

7oz bistro filet, house – made spicy Southwest steak sauce, crispy fried onions, brew fries, and small mixed green salad

PUB STEAK

Grilled Cabot Cheddar

Herb marinated grilled chicken thighs, seasonal veggie, small mixed green salad, and potato salad

GRILLED CHICKEN THIGHS

Grilled Chicken Victoria

Shaved steak, Cabot cheddar, peppers, caramelized onions

Philly Cheese Steak

Make B-Side Recipe in just 16h . A unique offering, light bodied with a very dry finish. Brewed with a combination of Saison and Brettanomyces wild yeast strains to add earthy and spicy character and fruity and funky flavors and aromas.

B-side Recipe

Descriptors

Tasting Notes

Food Pairings

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