Deep Ellum Brett Pale ale
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What the brewers say
“Aged in barrels with Brettanomyces, this is truly an ale of many textures that is sure to revive the senses. Take notice as carbonation tingles with wild aromas of sun-dried-fruit sweetness and endures a touch of aged hops.”
What our panel thought
Aroma: “Has a sweet and sour start with dark cherries, light horse blanket, and a borderline vinegar aroma. There’s big lactic acidity, light toasted malt and no hop aroma.”
Flavor: “Moderate lactic acidity is well-balanced by the toasted malt character. Very light tartness on the finish. Cherry and lemon esters, possibly from the hops, add a light bitterness and a slightly astringent finish that likely comes from malt tannin. A creamy lactic sourness checks the touch of sweetness in the body. Most will find this funky and tart, trending toward wild ale territory.”
Overall: “Odd but drinkable. The sourness is contained as the Brett characters blend well with the lactic. It’s wild and woody but not a lot of hop character. Not as sour as the aroma indicated, and that’s a good thing.”
