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  • Writer's pictureRonald 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!



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