Ronald de Waal
I have been a big fan of Belgium gueuze
beer for a long time. The fermentation process of those beers is so fascinating!
When you dive deep it's a world where
all kinds of different yeast and bacteria can give complex taste and flavors to the end product.
I have been dreaming for a long time to brew an IPA with the use of Brettanomyces yeast. Together with De Proef Brewery, we have been selecting a type of Brettanomyces that delivers a balanced
flavor of this so-called "horse blanket/farmhouse" flavor which is so typical for Brett. The hops I have been selecting for this beer are Centennial, Chinook, Citra, Galaxy, Nelson Sauvin, and Simcoe. The result is a complex hop flavor with hints of Brett coming through.
Over time the Brett characteristics will get stronger and stronger and will push the hops
to the background. This is a great beer to store and taste again over time.
The bitterness is 70 EBU, alcohol 6,5 %.
Cheers, and enjoy!