Barrel-aging beer has become immensely popular among commercial brewers, but the process is less common for homebrewers.
Once you’ve decided you’re ready to try a Brett fermentation, where do you start?
Constant experimentation and a focus on the interplay of yeast and hops aids the perpetual evolution of The Alchemist’s Heady Topper.
Why do we go out of our way to label something as “Brett-conditioned” or “100% Brett-fermented”?
Sourness in beer, however, is definitely a right place, right time phenomenon.