Brett Fest

  • Social Kitchen & Brewery 1326 9th Avenue San Francisco, CA, 94122 United States

We love Brettanomyces at Social and we've been experimenting a bunch with various strains in various beers. On this night we will tap six of our experiments so we can taste them side by side and further our knowledge of this deliciously funky and complex wild yeast strain.

Taplist:
Day Day's Tripel Double: Belgian Tripel, brewed with rye, aged in red wine barrels for 6 months with Brettanomyces Trois Vrai. Further aged in stainless for 10 more months.

Raps on Brett: Our beloved belgian golden ale, Rapscallion, conditioned in keg with the Brettanomyces Amalgamation blend from Yeast Bay laboratories. 

Cloud Cover: belgian wheat ale conditioned in keg with the Brettanomyces Amalgamation blend from Yeast Bay Laboratories.

(name still TBD): Belgian dark strong aged in red wine barrels for 13 months with Brett Claussenii.

The Rice is Right, Beersel Blend: Jasmine rice Belgian Tripel keg conditioned with the Brettanomyces Beersel blend from Yeast Bay Laboratories. 

The Rice is Right, Lochristi Blend: Jasmine rice Belgian Tripel keg conditioned with the Brettanomyces Lochristi blend from Yeast Bay Laboratories.