Brett Beer

Brett Beer is an American Special beer style. Brewers Association category: Brett Beer. It typically presents as any color is acceptable. Beer color may be influenced by the color of added fruits or other ingredients..

Notes: Fruited versions will exhibit fruit flavors in balance with other elements. Wood vessels may be used for fermentation and aging; such beers may or may not exhibit attributes typical of wood- aging such as vanillin or of liquids previously aged in a barrel (bourbon, sherry, etc.) A beer exhibiting additional sensory attributes arising from microbes other than Brett is categorized as Mixed Culture Brett Beer. Various India Pale Ales fermented with Brett are categorized as Experimental India Pale Ale. When using these guidelines as the basis for evaluating entries at competitions, brewers may be asked to provide supplemental information about entries in this category to allow for accurate evaluation of diverse entries. Such information might include the underlying beer style upon which the entry is based, or other information unique to the entry such as type of Brett(s) used, fruit(s), type of wood used, or other ingredients or factors which influence perceived sensory outcomes. Original Gravity (°Plato) Varies with style • Apparent Extract/Final Gravity (°Plato) Varies with style • Alcohol by Weight (Volume) Varies with style • Hop Bitterness (IBU) Varies with style • Color SRM (EBC) Varies with style

ABV: Varies with style
IBU: Varies with style
COLOR / SRM SCALE: Varies with style
OG: Varies with style
FG: Varies with style

Alcohol & Bitterness

ABV:Varies with style

ABW:Varies with style

IBU:Varies with style

Perceived Bitterness:

Low to high

Color & Appearance

Color:

Any color is acceptable. Beer color may be influenced by the color of added fruits or other ingredients.

SRM:Varies with style

EBC:Varies with style

Clarity:

Chill or yeast haze is allowable at low to medium levels at any temperature

Gravity & Body

Original Gravity:Varies with style

Original Gravity °P:Varies with style

Final Gravity:Varies with style

Final Gravity °P:Varies with style

Body:

Low to high

Flavor Profiles

Malt Profile:

In darker versions, any of roasted malt, caramel or chocolate aroma and flavor attributes are present at low levels.

Hop Profile:

Low to high

Fermentation Character:

Medium to high fruity esters are present. Subtle acidity/tartness resulting from Brettanomyces fermentation results in a complex flavor profile. Brettanomyces character should be present at low to high levels, expressed as any of horsey, goaty, leathery, phenolic, or fruity aroma and flavor attributes. Brettanomyces character may or may not be dominant. Subtle acidity/tartness from Brettanomyces should be low to medium-low but may increase with exposure to oxygen during barrel aging. Cultured yeast strains may be used in the fermentation. Beers fermented with Brettanomyces that do not exhibit attributes typical of Brettanomyces fermentation are categorized elsewhere. Beers in this style should not incorporate bacteria or exhibit a bacteria-derived flavor profile. Diacetyl and DMS should not be present.

2026 Brewers Association Beer Style Guidelines used with permission of Brewers Association .

No beers have been reviewed in this style.