pFriem Family Brewers R&D Brewer and Lead Blender Kyle Krause Talks Bretta III

We spoke with pFriem Family Brewers R&D Brewer and Lead Blender Kyle Krause about Bretta III.

BC: Who came up with this beer’s recipe?
This beer's recipe was driven by Gavin Lord, our head brewer at the time, in collaboration with our lab team and their Brettanomyces project.

BC: What’s your favorite aspect of this beer (flavor, aroma, etc.)?
The aroma on Bretta III is bursting with tropical fruit. The punch of the pineapple and guava from the Brett ferment melds with the mango and passion fruit from dry hopping in a really unique way. 

BC: Where does this beer’s name come from?
Bretta is both a descriptive name, denoting a 100% Brettanomyces-fermented beer, but also a tribute to the legendary original, Mo' Betta Bretta. 

BC: Is this your “desert island beer?”
I'm a tough sell for this "desert island beer," so probably not. Bretta III is a wonderful tasting experience, but isn't really meant for session drinking.

BC: Can you describe this beer in 10 words or less?
Bright funky complexity bursting with ripe pineapple, guava and kiwi.

BC: Do you know a story – or have a personal story – that revolves around this beer?
This version of Bretta was unique in that it was the result of a fairly extensive in-house trial of 10 different Brettanomyces strains. After fermenting and sampling these small batches, we found our winner in OYL-202, a strain of Brettanomyces Bruxellensis known for its funky fruit-forward freshness. 

BC: What's a good food pairing for this beer?
A spicy Thai dish like som tam, a green papaya salad with fish sauce and chilis, would pair particularly well with Bretta III.

Read Review