Our newest beer, Triple Brett, is soon to make its official debut next month on Friday, May 13 during Minnesota Beer Week! As a beer that has been in the works over the past year and one that is an American Wild Ale produced in Minnesota, it’s an exciting time for the brewery to introduce Triple Brett to the world.
Probably the most unique characteristic of Triple Brett, as evident by its name, is that it was fermented with 3 different strains of Brettanomyces yeast. How does one go about selecting 3 different Brett strains for a beer? Very carefully, and as head brewer Kevin Welch stated, these strains were chosen for their specific aromatic properties. Triple Brett was then aged for 10 weeks in French oak red wine barrels after its first fermentation. The patience was worth it, and Triple Brett showcases a significant fruity aroma with hints of pear and pineapple against additional floral notes. With a fuller body that provides prominent fruit maltiness, Triple Brett ultimately ends in a dry finish.
So why Brettanomyces? Historically, the brett yeast strain has often been an unwelcome guest in breweries and wineries as it can adversely affect fermentation, resulting in downright repulsive flavors and aromas and ruining entire batches of beer or wine. It would seem contradictory to intentionally introduce such a repugnant yeast strain to a beer, but when done correctly, the results can be extremely pleasing and complex, both in flavor and aroma. Take, for example, the Trappist abbey of Orval. When it comes time to bottle the beer, Orval adds in a strain of brett to aid in the refermentation that takes place in the bottle. Not only does this practice yield an impressive beer, but it’s a beer that continues to develop. Thanks to the additive of the brett strain, the Orval beer will mature in flavor over time. Many beer experts enjoy the experience of tasting a fresh Orval beer alongside one that has been aged as the difference is noticeably significant.
Triple Brett can be treated the same way; it’s advised that you get one bottle for now and another to save for later… much later. “This [the process of creating Triple Brett] is taking elements that exist in certain Belgian techniques traditions and forging a completely new direction,” says Kevin. “This beer will change over time; Brett will continue to mature in its flavor contribution for very long periods of time.”
The official release for Triple Brett will take place at the Boom Island Brewing taproom at 6pm on Friday, May 13. Bottles of Triple Brett will be available for purchase during the release, and perhaps plan on grabbing 2: one for the fridge and one for the cellar.