Mikkeller Yeast Series 2.0: Brettanomyces Lambicus

This was the brew that I had at Memphis Taproom. I was in the mood for a sour and wanted to see how this offering from Mikkeller was.

IMG_2423

ABV: 6.4%

Style: American Wild Ale

Trivia: According to the brewery website, “At Mikkeller we love beer by the series. Because producing a whole series, where you each time change the recipe a tiny bit, is the only way you will truly know precisely what one particular ingredient does to the flavor as a whole.And that is exactly the guiding principle behind Mikkeller’s yeast series 2.0. There are six very different beers in this particular series. They are all made with the same malt, same hops, and the same mash time and temperature. The only difference between the six beers is the yeast they are fermented with. And then of course the fermentation temperature. The Mikkeller tasting panel has tasted and evaluated all the beers in this series, and it is their opinion that six very different beers are the result of this groundbreaking experiment and exploration of the effect of yeast on the taste in beer. The series contains the following beers: Lager, English Ale, American Ale, Saison, Brettanomyces Lambicus and Brettanomyces Bruxellensis.”

Random: I am really not digging the humidity today. I hate the summer.

This brew poured with a three finger, cream-colored head that dissipated slowly and left lots of lacing on the glass. The body was a dark amber color with high carbonation visible. The nose had a bit of malt and not as much funk as I expected. There was some present, but the sweetness from the malt was a distraction from the funk. The taste was light. There was some caramel malt and then soft, barnyard funk with some white grape notes and a bit of wood too. It had a medium thick body with high carbonation on the tongue. It had a long, mildly funky finish. Although this beer didn’t blow my mind, it was pretty good. I would have it again.

Untappd Rating: 4.0/5.0

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