We have two versions of this Cassette on Brett:
- one that underwent secondary fermentation on Brettanomyces bruxellensis and Brettanomyces claussenii (kloss-en-ee-eye).
Clausennii produces low “Brett” character or funk.
- one that underwent secondary fermentation on Brett bruxellensis and Brettanomyces lambicus.
Brettanomyces lambicus is your high intensity Brett strain. It produces those horse blanket, spicy, smoky, leather, blue cheese aromas and flavours. Very funky, sometimes offensive to the drinker. Very common in lambics and flanders styles. To add some more fun, we piled Black and white currants from the Farmer’s market into this fermentor, adding a ruby red hue, and a nice fruit tart flavour. Very nice!