As the name implies, it is made on the basis of any basic beer style, but with the addition of Brett. This is the name of the Belgian yeast responsible for the “barnyard flavor” that lambics are so famous for. The style took Belgian ales and English beers as a model, but is produced mainly in the USA, and despite the fact that Bretts have been known in brewing for a long time, the direction became popular only in the early 2000s.
Thanks to this unique ingredient, Brett beer is very aromatic, with a strong characteristic smell, however, not drowning out the characteristics of the base variety. Bretts give the drink additional dryness and fruitiness. Both the taste, and the bouquet, and the aroma depend on the style-base and on the age of the beer. The drink can even have a slight sourness, in young varieties a fruity profile is strongly pronounced.
It is impossible to determine the boundaries of the color palette, since this characteristic depends on the base beer. The same applies to texture or foaming, however, in most varieties, pronounced carbonation can be noted.
A distinctive feature of the style is high attenuation.
