- Style: American Wild Ale with a Pale Ale base
- ABV: 5.50%
- Ease to locate: A small brewery (scroll down to see my The Espresso Gone Stout post of a few weeks ago) but easily found in Chicagoland craft beer stores. You can find them on Beer Menus or like them on Facebook or follow them on Twitter to learn about deliveries.
- Color: Golden amber & very clear
- Head: A little less than one finger head of soft, white carbonation. Delicate, web-like lacing
- Aroma: Only slightly funky with some fruitiness and honey sweetness. Earthy hops round out the profile. A very clean and mild nose
- Mouthfeel; Light to medium with a palate scrubbing dryness
- Finish: Short and dry
- Food friendly: American Wild Ales often go well with fruit because of their acidity. Because this is such a mild, Pale Ale based Wild, I think even a noobie can easily pair it with something like roasted poultry or white fish. Try a creamy cheese, like baked brie (and if you add some fruit to it, such as cranberries, all the better)
Apple users' link: You're wearing the shirt of the band you're going to see? Don't be that guy.
Most of my non craft beer obsessed friends have absolutely no idea how many varieties of beer there are out there for them to be completely oblivious to. Recently I was
|I am responsible for only 2 beers in the above photo. And it's NOT the Redd. Although they drank that first. Sigh.|
My Session Brett poured a golden amber color that was clearer than I had expected. My largest experience with Brett brewed beer is mostly Saisons and Farmhouse ales, which are traditionally a bit hazy and juicy in appearance. As you can tell from the photographs, this beer was rather see through. Of course I needed to remind myself that it was not a Saison, but an American Wild with a Pale Ale base. A slightly less than one finger head formed of soft, just off white foam. As it fell, the head left behind a low webbing of spun cotton lacing. I could smell the sharp fruitiness of the Belgian influence immediately. A very mild note of funk lurked under the fruit scent. A bit of malt sweetness and some hoppy earthiness rounded out the nose. It was a clean, approachable and simplistic sort of Wild Ale nose. The taste had a bit more going on, however. I tasted tart, cidery apples with a hint of lemon. Some honey sweetness and cracker notes were layered into the taste. The funkiness of the 100% Brett emerged towards the back of the swallow, but in a very "oh, hey guys, didn't see you there" sort of way. I was expecting it to be fully in my face, but instead the funk lingered around the edges. The earthy hops, which helped to ground the flavor profile, was a welcome addition. The body was light and dry, which again, assisted in it's ability not not scare off a Brett noobie. A short and dry finish really assisted in making this beer a great dinner ale.
I would serve Lake Effect's Session Brett Ale with any sort of meal that would benefit from some tart, earthy, funkiness. Think Rosemary Roasted Chicken cooking in it's own herb juices. The tartness would also work with the delicate yet herby Halibut baked with Chives, Capers and Tarragon. I didn't convert everyone at the party to the abundant joys of Brettanomyces. Hell, I wasn't even able to get one person to pronounce Brettanomyces correctly. But a few of the guests did finish their glass and one actually asked me to write down the beer's name. There is something to be said for a light touch when producing a bold style of beer. Now, Lake Effects is a relatively young brewery and it's possible that subsequent versions of this beer will be heavier in the funk aspect. I'm personally looking forward to sampling their raspberry infused version of this beer at a local tap take over this week. And yes, some of those newly converted Brett heads may be with me. Now I'll just have to figure out a way to get them to drink pink beer.