Cline gets their mourvedre from Contra Costa County, which notoriously has a Brettanomyces problem. Can you recognize bret in the wine? I wonder if they might have pumped in extra sulfur to try to combat it.

You get some of that leathery, horse blanket in Orval from the brettanomyces. Wonderful stuff.

I’d say “rustic” is a MUCH better word! “Flawed” = bad (e.g.: Brettanomyces; malolactic fermentation in the bottle; excessive volatile acidity; hydrogen sulfide; mercaptans; 2,4,6-trichloranisole...

Last night I had a phenomenal beer. Cantillon’s Lou Pepe 2003 vintage geuze. Tart, but smoothed out with some oak and nice hints of brettanomyces. Simply amazing.

describe. Although the brewer is very secretive about his ingredients and process, I believe there is brettanomyces in the standard saison that if stored improperly will take off and “sour” the beer. As for Saison...

it up- nice folks. The beer was in decent shape, too. The LeCoq really was a nice score. You do have to have a taste for the brettanomyces ‘horse sweat’ character, though, which this beer has developed nicely over the...

Tried this the other night and snapped up a few bottles at the store. 100% brettanomyces, figs, white pepper, and hibiscus flowers are some of the ingredients. Very tasty brew, lots of interesting subtle flavors. Don’t miss...

. It is also commonly grown in Spain, and in California. “Barnyard” — also known as “horsey-barney” or “horse sweat” — is the common descriptor for Brettanomyces.

By bugs, they mean wild yeast strains – specifically lactobacillus, pediococcus, and brettanomyces. For most styles of beer, those are considered undesirable yeast strains. However in Belgium there is a long-standing...

Barnyard shows up in New World wines too. Brettanomyces (aka brett) is often identified as a culprit, and it can affect wineries just about anywhere on the planet. At one time or another, tasters have found it in wines from,...

any traditional, old world winemakers making rustic wines? Do you like Vinho Verde? Although Brettanomyces is a type of yeast, you can have substantial brett in a wine and not have a spritz.

Hi Maria, The bottles I’ve had from Cain have never had brettanomyces characteristics that were so out of whack to my palate. I have noticed a variance from vintage to vintage, though not so much within a vintage. To take a...

The brett funkiness seemed to blow off in the glass after a few hours. It’s also possible that I’m especially sensitive to it. I don’t know that much about mourvedre, but I’ve read that the brettanomyces...

, this beer is fully fermented before being placed in Bourbon barrels where the beer ages for one year with the Sour Cherries and the wild Brettanomyces yeast that we inoculate the barrels with". It is not available all the time...

Flash and Lost Abby/Port Brewing. Any other must trys? I know that SD shines with the double/triple IPA style. My usual preference is for Belgian/Belgian style sour ales, I have fallen in love with American Wild Ales brewed with...