BeerBorg

So what do you guys think of BYO's article about brewing IPA's with 100% bret?

I'm not very into Brett beers but there does seem to be a influx of them lately from what I've been reading. It's an interesting article but the few I've tasted haven't really excited me so I'm not likely to follow any recipe for it.
I've found BYO article's on the fringe lately but understand they have to be ahead of the curve.
I'm really trying to expand my taste for certain beers and guess I'm just too old for a change.

Just something intriguing to it for me. I love my IPAs & my weird beers. Could be a fun little project.

I've never done a 100% Brett one, but I can tell you that the hoppy beers I've brewed in the summer that got my native Brett C infection all were quite tasty. The Brett C is "mellow" for Brett, mostly Pinapple and Hay flavors - which go really well with Citra hops for example.

These were all secondary infected with Brett though, so the normal brewing yeast did a lot of the fermentation. So the Brett is more of a "side profile" and more constrained then if it had been the dominant strain.

I also didn't wait 6+ months to drink them all, I bottled them at normal age with a bit less priming sugar because the Brett will keep eating stuff for a long time... And I drank all of it before the Brett fully did it's thing, so I do not know how the flavors would have developed with a lot of aging. I'd not want to let a hoppy beer age that long, I like to drink them more fresh.

I swear I'm trying to move further and further out of my beer-box and will hunt for some locally to see if I can get some enjoyment out of a few of them.