Posted June 17, 2013 by Crafted Pours in Blog Posts

American Brett Beers

Brooklyn Wild Streak
Brooklyn Wild Streak

Craft Brewed Beers Fermented with Brettanomyces Wild Yeast Strains

Brettanomyces is a wild yeast strain which adds complex, earthy, and sour flavors to beer. The yeast works slowly, and is typically used in a secondary fermentations, letting the beer age for several months to develop flavors. Prior to the craft brewing revolution of the past couple decades, Brett yeast was mainly used to produce Lambic and Flemish sour beers in Belgium. Blended plain sour beers and fruit-flavored sour beers, aged in oak barrels with the wild yeast for periods of six months to two years.

American craft brewers have adventurously expanded the used of Brett yeast to other beer styles, and in some cases used the yeast to produce 100% Brett fermented beers. Several strains of Brett are also available to home brewers, allowing complex-flavored beers to be produced in small batches at home.

Some interesting and flavorful craft brewed American Brett beers are listed below.

Russian River Temptation (7.5%)
Sour Blonde Ale aged in Chardonnay barrels with Brettanomyces and lactobacillus. Notes of oak, vanilla, white wine, and earthiness. 


The Bruery Saison De Lente (6.5%, 35 IBUs)
Farmhouse Saison style beer aged with Brett yeast. Crisp and effervescent with flavors of spice, citrus, and farmhouse earthiness.


The Commons Flemish Kiss (6.5%)
American Pale Ale which uses Brettanomyces Bruxellensis during a secondary fermentation. Complex flavors and distinctive notes of Brett yeast.  


Odell Brewing The Meddler (8.9%)
Flanders Style Sour Brown Ale aged with Brett and Lactobacillus. Tart with flavors of dark fruit and earthy oak. 


The Lost Abbey Ten Commandments (10%)
Strong Dark Farmhouse Ale aged with Brett, and flavored with blackened raisins, organic rosemary, and honey. 


The Lost Abbey Duck Duck Gooze (7%)
Belgian Style Sour Lambic Gueuze aged in oak barrels with Brett. Crisp, dry, and tart with a refreshing finish.


de Garde Brewing Spears Pale Ale (5%, 55 IBUs)
American Pale Ale aged with Brett in oak gin barrels. Notes of oak, earthiness, and citrusy hops. 


de Garde Brewing Cornelio Nunez Porter (6.2%)
Brown Porter aged with Brett in oak bourbon and wine barrels. Rich, chocolaty, and earthy with slight tartness in the finish. 


Night Shift Jester (8%)
Belgian Style Golden Ale aged in wine and brandy barrels for six months with Brettanomyces yeast. Fruity and earthy with notes of wine grapes and sweet malt. 


Hill Farmstead Edith (6%)
Dark Farmhouse Saison aged with Brett yeast. Spicy and earthy with some mild roasted malt character. 


Black Raven Pour Les Oiseaux (7.6%, 33 IBUs)
Saison aged in French Oak wine barrels with Brett yeast. Complex spicy and earthy flavors. Dry and refreshing. 


Wicked Weed Wild Abbey (8%, 27 IBUs)
Belgian Style Dubbel aged in Sangiovese wine barrels with Brett yeast. Malty with dark fruit flavors and earthy oak notes. 


Wicked Weed Serenity (5.4%)
100% Brett fermented Barrel-Aged Farmhouse Ale. Crisp and earthy with notes of dried fruit and spice


Brooklyn Wild Streak (10%)

Bourbon Barrel-Aged Belgian Golden Ale fermented with Belgian ale yeast and wild Brettanomyces yeast. Notes of creamy vanilla and tropical fruit.


Perennial Artisan Ales Aria (7.2%)

Belgian Ale fermented with wild Brettanomyces yeast. Fruity and earthy with a dry finish.


Perennial Artisan Ales  Savant Beersel (8%)
Wine Barrel-Aged Sour Ale fermented with Brett yeast, and aged in oak barrels with wine grapes. 


Crooked Stave St. Bretta (5.5%)
Belgian Style Wit 100% fermented with Brett yeast, and aged in oak barrels with Minneola tangelos. 


Crooked Stave Wild Wild Brett Violet (7.5%)
100% Brett Fermented Ale. Flavored with passion fruit, pomegranate, and lavender. Complex, fruity, and earthy. 


Westbrook Brewing 100% Brett Lichtenhainer (4.5%)
Wine Barrel-Aged Smoked Sour Ale. 100% fermented with Brettanomyces yeast and aged in wine barrels for 9 months. 


Logsdon Farmhouse Ales Peche n Brett (10%)
Peach Flavored Farmhouse Ale aged in oak barrels with Brett yeast. Tart and crisp with notes of peach and earthy oak. 


Peekskill Brewery Simple Sour
Light-bodied Berliner Weisse style sour beer fermented with Brett. Crisp, tart, and refreshing. 


Breakside Brewery India Wild Ale
India Red Ale fermented with Brettanomyces clausenii. Notes of dark fruit, tobacco, and Northwest hops. 


Prairie Gold (6.5%)
Saison fermented with two strains of Brettanomyces. Crisp, fruity, and earthy. 


Prairie Funky Galaxy (8%)

Dark Farmhouse Saison brewed with Galaxy hops and fermented with Brett and Saison yeasts. 


Prairie Merica (7.5%)

Brett fermented Farmhouse Saison brewed with Nelson Sauvin hops. Earthy with notes of white wine grapes and gooseberries.


Heretic Tafelbully (4.8%, 26 IBUs)
Belgian Pale Ale fermented with Belgian yeast and Brett. Dry-hopped, with citrusy and spicy notes. 


Blind Bat Old Walt Smoked Wit (5.0%)

Smoked Belgian Style Wit fermented with al yeast and wild Brettanomyces yeast.


Surly Pentagram (6.7%, 14 IBUs)

Barrel-Aged Brown Ale fermented with two strains of Brettanomyces. Seasonal release. 


Trinity Brewing Red Swingline (4.1%, 100 IBUs)

A unique and very bitter Barrel-Aged Sour Ale. Aged in French oak with Brett yeast and flavored with coriander and tangerine zest. 


Trinity TPS Report (4.8%)

100% Brett Fermented Ale flavored with tangerine zest and lemon zest. Citrusy, tart, and earthy


Jester King El Cedro (8%, 42 IBUs)

Wood-Aged Farmhouse Ale. Aged on Spanish cedar with wild Brett yeast. 


Cambridge Brewing Cerise Cassee (9.0%)

Barrel-Aged Sour Cherry Ale. Aged in oak barrels with sour cherries and wild Brett yeast. 


Cisco Full & By Rye (6.6%)

Whiskey Barrel-Aged Sour Red Ale. Aged in oak with wild Brett yeast for 13 months. 


Oxbow Funkhaus (7.5%)

Farmhouse IPA fermented with wild Brettanomyces yeast. Hoppy, earthy, and bitter. 


Anchorage Brewing Bitter Monk (9%, 100 IBUs)

Belgian Double IPA fermented with Brett. Fruity, citrusy, and piney with a very bitter finish. 


Anchorage Brewing Galaxy (7%, 50 IBUs)

White IPA flavored with kumquats, coriander, and black peppercorns. Bottle conditioned with wild Brett yeast. 


Rushing Duck Planet Funkatron

Belgian Style Wit fermented with wild Brettanomyces yeast. Citrusy, spicy, and earthy. 


Newburgh Roggensauer (3%, 5 IBUs)

Rye Berliner Weisse sour German wheat beer fermented with Brett. Light-bodied, sour, and refreshing.  


Upright Brewing Fatali Four (6.7%, 13 IBUs)

Barrel-Aged Chile Beer fermented with Belgian ale yeast and wild Brett yeast. Dry and earthy with some spicy chile notes.


Block 15 Enchantment (6.7%, 13 IBUs)

Barrel-Aged Sour Brown Ale fermented with wild Brett yeast and lactic souring cultures. Sour and refreshing


Jack’s Abby Sour Time Lager (4.8%, 15 IBUs)

Wine Barrel-Aged Spiced Sour Wheat Lager fermented with wild Brett and Lactobacillus souring cultures. 


Double Mountain Devil’s Kriek (8.8%, 14 IBUs)

Belgian Style Sour Cherry Ale aged for one year with wild Brett yeast and Bing cherries. 


Firestone Walker SLOambic (6.6%)

Belgian Style Ollalieberry Lambic aged for 2 years in oak barrels with wild Brett yeast, lactic cultures, and ollalieberries. 


Funkwerks Leuven (3.2%)

Session Style Sour Saison fermented with wild Brett, Lacto cultures, and Saison yeast. 


Green Flash Rayon Vert (7.0%, 32 IBUs)

Belgian Style Pale Ale fermented with Belgian ale yeast and bottle conditioned with wild Brett yeast. Crisp, fruity, and earthy.


Against The Grain We Brett it Wrong (7.9%, 40 IBUs)

Brett fermented Saison brewed with Pacific Jade and Nelson Sauvin hops.