The craft beer movement is full of innovation when it comes to brewing techniques, barrel-aging practices, revisiting ancient recipes, as well as the development of exciting new taste profiles (like Black and White IPAs). The endless pursuit for metamorphosis has lead brewmasters down an interesting path. One of those paths involves inoculating their products with the wild yeast strain Brettanomyces.
Lost Abbey Brewmaster Tomme Arthur has been at the forefront of this movement. His latest offering, Saint’s Devotion, a Belgian Blonde Ale with Brett pours a hazy-golden yellow with orange highlights. A light, airy head billows then dissipates, leaving excellent lacing around the entire glass.
The aroma is full of pale malts with fruit sweetness. The sweetness conjures images of apple, pear and pineapples. The Brett character offers a musty, barnyard funk that works well as a counterpart to the fruit character.
The fruitiness present in the aroma takes a back seat to the Brett in the taste profile. The barnyard funk in the aroma is complemented by an herbal earthiness accentuated by a high level of carbonation. The finish has a slight acidic quality that is very dry and pleasant.
In a recent NPR interview, Garrett Oliver suggests pairing Brett beers with washed rind cheeses like Epoisses and Taleggio. For a more readily available cheese, try Fontina. Consider pairing Devotion with an arugula salad with your choice of assorted vegetables or fruits and a delicate lemon vinaigrette.
We’ve got bottles of Lost Abbey Saint’s Devotion for $6.75. Have you tried it? What do you think? Let us know in the comments!