Exploring The Kernel Brewery’s Brett Pale Ale & Brett Pils: A Journey into Wild Fermentation

If you're looking to explore the wilder, more adventurous side of beer, The Kernel Brewery’s Brett range, of Brett Pale Ale and Brett Pils, is the perfect gateway. But what exactly is Brettanomyces—and why are beer lovers obsessed with it? 

What Is Brettanomyces?

Brettanomyces, often shortened to “Brett”, is a genus of wild yeast that has gained a cult following among craft brewers and beer aficionados. Known for its slow fermentation kinetics and distinctive flavor contributions, Brettanomyces differs significantly from conventional brewing yeasts like Saccharomyces cerevisiae and Saccharomyces pastorianus. While these traditional strains ferment sugars quickly and cleanly, Brett works on a much longer timeline—sometimes months or even years—continuing to ferment complex and unfermentable sugars long after primary fermentation is complete.

This extended fermentation process is part of what gives Brett beers their signature dryness and evolving character. Brettanomyces produces a unique array of esters and phenolic compounds that contribute to a wide spectrum of aromas and flavors. These can include tropical fruit, stone fruit, and citrus zest, alongside more unconventional notes like leather, barnyard, earth, and horse blanket—a profile often described as "funky."

Over time, as Brett continues to work on residual sugars and interact with other elements in the beer, it creates an increasingly complex and layered sensory experience. The yeast also tends to produce more noticeable flavors as it ages, meaning that Brett-inoculated beers like The Kernel Brewery’s Brett Pale Ale and Brett Pils can taste remarkably different six months—or even two years—after bottling. This transformation makes Brettanomyces a favorite among brewers crafting mixed fermentation and wild ales, as it adds both unpredictability and depth to the final product.

In essence, Brettanomyces is not just a yeast—it’s an agent of change. It challenges traditional brewing norms and invites drinkers to explore beer as a living, evolving beverage.

Brett Pale Ale: A Fruity and Funky Twist

The Kernel’s Brett Pale Ale begins with a base brewed using Californian ale yeast, known for its clean fermentation and fruity esters. In the “brett” version, the beer is inoculated with Brettanomyces, introducing subtle funkiness and enhancing the beer’s complexity. Hopped with Mosaic and Wai-iti, this pale ale offers a delightful balance of floral aromas and bold citrus flavors. As it ages, expect the beer to become drier and develop more pronounced funky characteristics, showcasing the transformative power of Brettanomyces .

Brett Pils: A Hoppy Lager with a Wild Edge

The Brett Pils starts as The Kernel’s popular dry-hopped Pilsner, a crisp and refreshing lager. By introducing Brettanomyces into the fermentation process, the beer evolves into a more complex version of its original self. The result is a pilsner that retains its clean malt character while gaining additional dryness and a touch of funk. This unique twist on a classic style demonstrates how Brettanomyces can enhance even the most straightforward beers .

This iteration of Brett Pils was hopped with Motueka and sits at a respectable 4.8%. You can expect some vibrant citrus notes alongside the moreish depth that can only be achieved with almost a year of brett development. 

The Evolution of Brett Beers

One of the most fascinating aspects of Brettanomyces-fermented beers is their ability to evolve over time. While these beers are enjoyable when fresh, they continue to change as they age. Initially, they may present bright, fruity flavors with mild funkiness. Over time, the beer becomes drier, more complex, and develops deeper earthy and barnyard notes. This aging process makes Brett beers particularly intriguing for those who appreciate the dynamic nature of wild fermentation .

Why Choose Brett Beers?

Opting for a Brettanomyces-fermented beer like The Kernel’s Brett Pale Ale or Brett Pils offers a unique tasting experience. These beers provide:

• Complex Flavor Profiles: The interaction of wild yeast with traditional brewing ingredients creates a layered and evolving taste.
• Aging Potential: Brett beers develop and change over time, offering new flavors with each sip.
• A Taste of Tradition: Embracing wild fermentation connects drinkers with historical brewing practices, offering a glimpse into the past of beer-making.

Conclusion

The Kernel Brewery’s Brett Pale Ale and Brett Pils are exemplary showcases of how Brettanomyces can transform traditional beer styles into complex, evolving experiences. Whether you're a seasoned craft beer enthusiast or new to the world of wild fermentation, these brews offer a delightful exploration of flavor and tradition. So, why not raise a glass to the wild side of brewing?

Curious to dive deeper? Check out this comprehensive guide to Brettanomyces and its fascinating role in modern craft brewing.

Cheers to the funk! 🍻