In a recent Chow article online, Lessley Anderson gives a fairly decent account of Brettanomyces beers. I would have preferred a different title than Your Beer Smells Like Goat, but I guess it does grab your attention. Apart from too many references to stinky aromas, it’s a good overview and includes a nice list of examples. Still, if you’re not too familiar with beers made with wild yeast, it’s a good introduction; worth a read.
{ 7 comments… read them below or add one }
While I have called brett brews the “blue cheese of beer”, I don’t get any “goat” at all. More like lavender and burlap.
Goat?! We prefer terms like “barnyard” and “horse collar” when describing our beers thank you very much. Now pass me that over-hopped IPA, yeah, the one that smells like cat-piss.
10 Commandments smells like goat? Lucky goat.
i like goats
I had Mikkeller’s It’s Alright not too long ago. I think that I described it as a gym sock and popcorn type aroma. These beers are what they are…I can’t drink them all the time but do truly enjoy them once in a while. The Mikkeller had a roasted corn or corn chip type taste. These beers certainly aren’t for everyone.
But Jay – so what’s wrong with the way goats smell ? What are you saying about my kids
I posted a link to this article on the BabbleBelt and this comment might sum up the author’s intention?
http://www.babblebelt.com/bbb_classic/readpost.html?id=1239294820
Regardless, a nice spotlight and she IS a big Russian River sour beer fan…so…I’ll cut her some slack on an overall nice job done.