For decades, brewers have been harvesting the funk from brettanomyces yeast strains for a variety of purposes. Whether it’s to add some phenolic funk to a sour beer or some fruity depth to an IPA, brett has become a household name in brewing. Chicago’s Lake Effect Brewing and Omega Yeast Labs collaborated on a mixed 4-pack, titled School of Brett, by dosing a wine barrel-aged base saison with three different strains of brettanomyces to help educate about the differences between the strains. For this episode, we have Lake Effect’s founder and owner Clint Bautz along with Omega’s co-founder and co-owner Lance Shaner to talk about the collaboration and what makes these brett strains unique. We also talk a lot about what’s new with both businesses, Craig mines for some yeast puns, Ryan just had to dig up that Brett Trois story again, and we literally bathe in tropical light. Join us and learn more about brett - it’s the yeast you can do.
Lake Effect Brewing/Omega Yeast Labs - “School of Brett”