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Brett Safe Barrel-Aged Saison

Published On
August 17, 2015

Get Safe was a farmhouse ale we made for years as a BKLYN-only brew infused with local rooftop herbs. “Brett Safe” is an evolution of that beer – stronger, at 6.2%, aged in wine barrels, and re-fermented with Brettanomyces, a wild strain of yeast.

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Funky fresh

Brettanomyces, or Brett for short, is one of the more divisive agents in the beer and wine world. It’s a slow-acting organism that can ferment continuously for months. Brett creates all kinds of flavors, from tropical notes like passionfruit, to funky, cheesy, “barnyard” aromas. And under certain conditions, it creates acetic acid, and can make beer sour with notes resembling vinegar.

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Barrel-aging and Brettanomyces make particular sense for saisons and farmhouse ales, as these beers traditionally were brewed in colder months to be consumed months later, when it was too hot to brew. When aged in barrels, these old-school ales would have most likely picked up Brett character.

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Red and white wine barrels from Brooklyn Winery

For Brett Safe we’ve highlighted the fruity possibilities of Brettanomyces, and the results are pretty awesome. The brew has a touch of funk, and finishes tart to compliment a fruity perfume. It’s a spritzy, refreshing and complex brew, on draft around NYC and beyond. Get it now — who knows when we’ll brew it again.

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Pretty pour outside the Sixpoint doors

 

 

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