To Øl Brett & Butter

We have taken a traditional Belgian Table Beer at 3,6%, and banged around as much Mosaic hops as we possible could in both the kettle and dry hopping, then fermented it with Brettanomyces Custersianus. This yeast together with the Mosaic hop has produced a much ‘fruitier’ characteristic than your traditional ‘funky’ Brett beers, all in all giving a refreshing, tropical fruit table beer fit for breakfast, lunch and dinner! “