Boom Island releasing Triple Brett – which is not as intense as it sounds

Boom Island Triple Brett // Photo by Aaron Davidson

Boom Island Triple Brett // Photo by Aaron Davidson

The newest entry to Boom Island Brewing‘s Spontaneous Series, Triple Brett, is slated for release on Friday, May 13 at 6pm.

As the name implies, Triple Brett has been fermented simultaneously with three different strains of Brettanomyces yeast. It’s then aged for 10 weeks in French oak red wine barrels.

“[The process of creating Triple Brett] is taking elements that exist in certain Belgian techniques and traditions, and forging a completely new direction” says head brewer and owner Kevin Welch, via press release. “This beer will change over time; Brett will continue to mature in its flavor contribution for very long periods of time.”

Triple Brett is rather different from Oude Funk, the previous Spontaneous Series release. Triple Brett is mild and mellow, with a deep mahogany color and a sip full of dark fruit and floral notes that finishes dry and clean. It’s neither tart nor sour, and the dry tannin from the red wine barrels shows itself early and often. It would be a non-threatening avenue for introducing red wine drinkers to the world of Brett beers. We could also imagine it going well with sausages on the grill.

Boom Island Triple Brett
American wild ale, aged in red wine barrels
7.2% ABV
Release: May 13 at the Boom Room, 6pm, 750ml bottles

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