Everybody and their dog is making hoppy 100% Brett beers... well, maybe not everybody, but I have seem a bit of static on the interwebs on the topic. I was looking for something a little more refreshing than a big IPA for the end of Summer though, so I decided to go with a session IPA (ISA) with the bold fruitiness of Brett, and a compliment of bold hops. Layered on top of wheat for a tart refreshing light beer, and oats for some added mouthfeel as Brett doesn't produce any (usually strips it out). Of course coupling it with a White ISA from the same mash, I didn't have much choice for the grist. Turned out to be a good move.
Look: Pours a slightly foggy yellow with dense white head that persists and fades to a thin cap. Leaves behind beautiful white lace all the way down the glass. Tiny tight bubbles.
Aroma: Smells of over ripe fruits, faint funk (lightly fecal), pineapple, passion fruit, sour peaches, light tartness, resin, green hops, pear, resin, citrus fruits. Complex fruity nose.
Flavor: Taste leads off with resin and grassy notes, giving way to sour peach, pear, funk, tropical fruits. Hoppy, floral, herbal, black currants, grape skins, light cereal note.
Mouthfeel: Light creamy texture from the oats, tart, stingy on thetongue (high carbonation), dry finish, light bitterness to balance (who says you get know IBUs from the whirlpool). Not too thin as most 100% Brett beers can be.
Overall: Not bad for my first attempt at 100% Brett beer and an ISA. Hops could use a boost, and the grassiness of the dry hops could go away (tip, don't dry hop cold again). Lots of flavor, tons of fruit, big aroma. Could use a bit more resin and pine in the mix to help balance out all that fruit.