Alternate Ending Beer Co.
Four Legs And Always Ready To Travel
This was a long time in the making. Sometime in late 2021 we went up to Twin Elephant to drink some beers and while we were there, Brendan and Frank started to geek out on the thought of using Brettanomyces with Phantasm. They hypothesized that if they used Brettanomyces for the primary yeast strain in an IPA, it would release the thiol (tropical, fruity) compounds from the phantasm. Fast forward nearly one year later; after a couple of weeks of recipe development between Twin and AE, Frank and Liz joined us to brew Four Legs and Always Ready to Travel. We added the phantasm powder into the fermenter during the first 24 hours of fermentation as to retain as much of those flavor compounds in the beer as possible. We believe we not only released those compounds but also the Brettanomyces had an increased ester production that created different layers of flavor and aroma. During fermentation we experienced notes of passion fruit, white wine, lime, pineapple and bubblegum. It will be interesting to see how this beer develops in the package over time. Glad we could put our heads together to create such a fun beer. Even if you do not like Brett, we highly recommend experiencing this beer.
In This Release
CLOSED
Four Legs And Always Ready To Travel
Brett IPA with Phantasm 6%
Pacific Sunrise/Motueka/Citra
Pineapple/Clementine/Earth
This was a long time in the making. Sometime in late 2021 we went up to Twin Elephant to drink some beers and while we were there, Brendan and Frank started to geek out on the thought of using Brettanomyces with Phantasm. They hypothesized that if they used Brettanomyces for the primary yeast strain in an IPA, it would release the thiol (tropical, fruity) compounds from the phantasm. Fast forward nearly one year later; after a couple of weeks of recipe development between Twin and AE, Frank and Liz joined us to brew Four Legs and Always Ready to Travel. We added the phantasm powder into the fermenter during the first 24 hours of fermentation as to retain as much of those flavor compounds in the beer as possible. We believe we not only released those compounds but also the Brettanomyces had an increased ester production that created different layers of flavor and aroma. During fermentation we experienced notes of passion fruit, white wine, lime, pineapple and bubblegum. It will be interesting to see how this beer develops in the package over time. Glad we could put our heads together to create such a fun beer. Even if you do not like Brett, we highly recommend experiencing this beer.
Pickup Options
Additional Notes
Ordering closes this Friday 12/30 at 12pm. Any remaining cans will be released to the taproom. Can pickup will now be during regular business hours at the bar. Please order ONLY if you can pick up by Sunday 1/8, otherwise your cans will be released back to AE.
