Don’t expect barnyard flavors here: When *Brett* is the sole fermenting agent, the result should be relatively clean.
From his Make Your Best series, here is Josh Weikert's not-so-sweet sweet stout, which gets some roast malt and Fuggles hops to balance the milk sugar and add complexity.
Consider that you might be better served and produce better beer by choosing from a curated selection of go-to yeasts. Josh Weikert explains the how and why.
The goal isn't sweet and spicy, but rather dry, dark, and deceptively drinkable. Take a stab at this Belgian-style dubbel.
From his Make Your Best style series, try this recipe for Josh Weikert's "Headsplitter"—a richly malted strong Scotch ale, a.k.a. wee heavy (hold the peat).
This rich, malty, warming barleywine recipe is fit for special occasions and long aging.
Here is a Baltic porter recipe worthy of patient lagering and maturation.
Thick, rich, smooth Baltic porter is a comforting treat for the frigid months. If only it were easier to brew...
This big, complex crowd-pleaser winds up like a cross between a banana protein shake and Belgian dubbel. Ferment warm and buckle up.
The style allows for creativity, which means that you can choose to dress up whichever part of the profile you prefer, making the beer sweeter, more bitter, less roasty, or more “oaty,” as you like it.