Brett Beer
All Origin Hybrid/Mixed Lagers or Ale · Brewers Association 2025
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All Origin Hybrid/Mixed Lagers or Ale · Brewers Association 2025
Fruited versions will exhibit fruit flavors in balance with other elements. Wood vessels may be used for fermentation and aging; such beers may or may not exhibit attributes typical of wood-aging such as vanillin or of liquids previously aged in a barrel (bourbon, sherry, etc.) A beer exhibiting additional sensory attributes arising from microbes other than Brett is categorized as Mixed Culture Brett Beer. Various India Pale Ales fermented with Brett are categorized as Experimental India Pale Ale. When using these guidelines as the basis for evaluating entries at competitions, brewers may be asked to provide supplemental information about entries in this category to allow for accurate evaluation of diverse entries. Such information might include the underlying beer style upon which the entry is based, or other information unique to the entry such as type of Brett(s) used, fruit(s), type of wood used, or other ingredients or factors which influence perceived sensory outcomes.
Any color is acceptable. Beer color may be influenced by the color of added fruits or other ingredients.
Chill or yeast haze is allowable at low to medium levels at any temperature
In darker versions, any of roasted malt, caramel or chocolate aromas and flavors are present at low levels.
Low to high
Low to high
Medium to high fruity esters are present. Subtle acidity/tartness resulting from Brettanomyces fermentation results in a complex flavor profile. Brettanomyces character should be present at low to high levels, expressed as any of horsey, goaty, leathery, phenolic or fruity aroma and flavor attributes. Brettanomyces character may or may not be dominant. Subtle acidity/tartness from Brettanomyces should be low to medium-low but may increase with exposure to oxygen during barrel aging. Cultured yeast strains may be used in the fermentation. Beers fermented with Brettanomyces that do not exhibit attributes typical of Brettanomyces fermentation are categorized elsewhere. Beers in this style should not incorporate bacteria or exhibit a bacteria-derived flavor profile. Diacetyl and DMS should not be present.
Low to high
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Style guideline data is the work of its respective publishers, reproduced here for reference: BJCP · Brewers Association · Norbrygg · SHBF · Danske Øldommere.