When we started brewing back in 2016, one of the first brews we crafted was Touch of Brett, which was an entirely Brettanomyces fermented farmhouse ale that we later dry-hopped with Citra hops. That beer was lucky enough to take home a gold medal at the 2016 Great American Beer Festival in the Brett beer category, and so began our Touch of Brett lineage. In 2017, we were honored to win yet again at GABF a bronze medal in the Brett beer category for Touch of Brett: Mosaic, our second installment in the series. Of course, we couldn’t stop there, and last year we released Touch of Brett: Mandarina and were humbled to take home a bronze medal in the Brett beer category at 2018’s GABF.

This year, to keep the series going, we are introducing Touch of Brett: Galaxy, a dry French-style saison aged in French oak barrels. The beer was primarily fermented with Brettanomyces yeast and dry-hopped liberally with Galaxy, an Australian hop varietal that lends notes of pineapple, peach and passionfruit to the beer. The beer finishes dry and crisp over tropical fruit and spicy aromas picked up from the yeast during fermentation.

 Look for this beer at our May 18th-19th release, and keep an eye out for details on the rest of the beers to come!

Cheers!

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