Just like you, but different
Emporium Brettibix – onto the more exotic end of the beers , there’s two stouts after this one , this appears to be a halfway house there. All the better.
Emporium Brewing are based in Kaikoura, Canterbury, 🇳🇿 Brettibix is a 6% ABV beer with 30 IBU things, a Brett’d Stout in a 375ml Bottle, in the style that falls under Sour / Wild Beer – Dark. This is 1.78 standard drink units in NZ.
Amazing Pinot aroma when you open this, grand spectacular loud.
Pour is of a brown beer, dark brown. There’s no head of course. The brilliant aroma follows in the glass.
My special wonky hand blown glass, I’m bad at pictures but this is the glass.
There’s and odd mouthfeel to this, and it’s like damp wheatbix. It is just odd, it isn’t unpleasant to the taste.
It’s also quite sweet, much more so than a sour you might have been expecting. Soft, sweet and smooth. It might just be like lightly carbonated water, but which I mean that you don’t get an alcohol notes, and the tastes are quite muted.
It is odd. Even as it warmed it never really got up for it. I’m disappointed about the disconnect between the aroma and flavour, and the flavours are the total opposite of that aroma. I wanted to like this one so much more.
The Pdubyah-o-Meter rates this as a 7on the arbitrary number scale. It isn’t that this isn’t good, it just doesn’t have a lot of boldness and punch about the flavours that the aroma strongly hints that it should have.
Music: Grace Jones : Hurricane
Herevana beers are those I drink at home, I’m not at some beer festival, like, for instance, Beervana, but am just in my kitchen, usually, dining room table, sometimes, or outside, occasionally, where I can take an average picture and write in real time about the beer that I’ve invested in, both in a monetary and emotional way.Philip himself.
Brett’d Stout aged in Pinot Noir barrels. Brewed in 2018, bottled in 2021.
We’ve taken our stout, Obsidian, and aged it in Pinot Noir barrels with a brett culture from Belgium. Funky but not sour.
The “Dark Wild Beer” and the “Dark Sour Beer” are catch-all styles for any copper to dark-brown beer where the implementation of a microorganism other than traditional brewer’s yeasts ensures a drier, thinner, sour and/or funkier product. Such microorganisms includes Lactobacillus, Pediococcus, Saccharomyces and Brettanomyces. Younger versions are fruitier, while older ones possess more depth of funk and may lose more of the base style character. The base beer style becomes less relevant because the various yeast and bacteria tend to dominate the profile. The “Traditional Wild / Sour Dark Beers” are often the result of a Mixed-Fermentation Blend of beers aged in barrels and tend to have a complex funky taste acquired from the microbial flora. Wood or barrel aging is very common in this type of beers, but not required. The “Kettle Sour Dark Beers” or “Quick Soured Dark Beers” are generally soured using a Kettle Souring technique in a stainless steel mash tun and have a tartness taste similar of an unsweetened yogurt.