Bringing to you a rarity: a brettanomyces primary fermentation IPA. Brettanomyces yeast is often used in sours and saisons for secondary conditioning, giving a distinctive funky character sometimes described as "horse blanket". However, when this yeast is used for primary fermentation, it gives off very tropical and pineapple-like esters, well suited for modern IPAs, and it leaves out the funky flavours that this yeast is typically known for. No “horse blanket” like funk to be found here! When constructing this recipe, we went with a bit more of a complex malt bill, keeping it light whilst layering in different elements of light cracker and biscuit character by using a blend of Munich and Vienna malt paired with white wheat and a golden promise base. This gives the beer some depth and the malt complexity to help hold up to the dry finish the brett yeast contributes. We leaned heavily into the tropical flavours for hops, using Azacca, Citra, NZ Cascade, Strata, and a bit of Anchovy (the hop not the fish!). This hop blend contributes notes of pineapple, citrus, berry, papaya, a little resinous pine, along with candied watermelon flavours. Extra effort went into this beer as it had to be treated specially, and somewhat quarantined through our process, as brettanomyces is a common source of contamination for beers that don’t intentionally use it. Because of this extra risk, Brett IPAs are not very common, despite the fact that this yeast is so well suited for punchy tropical flavours. It has been many years since we last encountered one of these beers, so we wanted to put one together for our fans to be able to experience!