Kettle Sours are cool and all but nothing compares to the mind-blowing complexity of brettanomyces. These incredible microbes break down both the characteristic esters (isoamyl acetate: banana) and phenols (4-vinyl guaiacol: clove) of a traditional Hefeweizen, producing fruity metabolites of pineapple, mango and smoke.

This “bretted” wheat ale was fermented first with Hefeweizen yeast in stainless steel. The hefe then underwent a secondary fermentation in wine barrels, inoculated with Brettanomyces bruxellensis.

What results is a dry, fruity and complex wheat ale with tropical esters, a touch of barnyard funk and a peppery finish; a perfectly complex sipper for a Brisbane summer.

This Zoo iteration was available in keg only during January, 2019.

Tasting Notes: dry, fruity and complex.