Пиво Tempus Project: Brett Pils - Beavertown

Barrel-Aged Brettanomyces Pilsner. Brewed in June 2018, this lager was hopped with Saphir, Motueka, and Hallertau Blanc and fermented in stainless steel with a German Bock strain, before conditioning and racking to well-used oak barrels with 5 strains of Brettanomyces. After 9 months in barrel undergoing a secondary fermentation with Brett, four of these barrels were emptied back to stainless, to be lagered further, and gently carbonated. Now much drier than it was prior to barrel, with notes of hay, citrus peel, and leathery Brett, this beer has perhaps more in common with a mixed fermentation saison, than a lager, but with a dry, bitter finish which is refreshing and more-ish, like a Pilsner.