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American Wild Ale - Brett Beer


Most often drier and fruitier than the base style suggests. Funky notes range from low to high, depending on the age of the beer and strain(s) of Brett used. Funkiness is generally restrained in younger 100% Brett examples, but tends to increase with age.

Flavor Profile: Variable by base style. Brett character may range from minimal to aggressive. Can be quite fruity (e.g., tropical fruit, berry, stone fruit, citrus), or have some smoky, earthy, or barnyard character. Should not be unpleasantly funky, such as Band-Aid, fe

Ingredients: Virtually any style of beer, fermented in any manner, then finished with one or more strains of Brett. Alternatively, a beer made with Brett as the sole fermentation strain.

BJCP Style Guide

Top 10 Brett Beer Recipes

Title Size ABV IBU OG FG Color Method Views
Birthday #01 - Säsongen av Lejon
5 gal 4.67% 30.72 1.051 1.015
extract 3292
Dirty Dozen Golden Brett Ale
34.3 gal 5.73% 27.33 1.053 1.009
All Grain 2586
Birthday #02 - Säsongen av Lejon
5.5 gal 5.35% 34.78 1.057 1.016
All Grain 2357
Non the weisser
5.5 gal 3.16% 1.96 1.032 1.007
BIAB 1892
100% Brett NeiPA
50 L 6.78% 49.99 1.061 1.010
All Grain 1888
Dark Funky Saison (Brett)
21 L 7.4% 32.99 1.070 1.014
All Grain 1864
Pale Ale Brett C.
15 L 5.88% 59.42 1.051 1.006
All Grain 1812
Brett Table Beer
38 L 3.43% 21.99 1.026 0.999
All Grain 1739
grapefruit and orange and lime
5.5 gal 5.76% 29.1 1.051 1.007
All Grain 1524
Funky Moh
8 gal 5.84% 12.98 1.048 1.004
All Grain 1465

Newest Brett Beer Recipes

Title Size ABV IBU OG FG Color Method Views
FW3
9 gal 6.01% 11.05 1.053 1.007
BIAB 31
Awesome Recipe
55 L 5.39% 13.2 1.055 1.014
All Grain 20
Brett it
19 L 5.67% 17.52 1.050 1.007
BIAB 39
Pareto Principle
5.5 gal 6.33% 43.65 1.060 1.012
All Grain 55
Pediococcus Foedre
1000 L 5.84% 4.5 1.059 1.015
All Grain 84
Grisette Triple Perle
21.25 L 4.33% 40.4 1.035 1.002
All Grain 89
Salted Sour 2022-08-14
17 L 4.58% 21.69 1.049 1.014
All Grain 219
Sour IPA
40 L 7.3% 82.28 1.065 1.009
All Grain 152
Grisette d'épinette
22.75 L 4.19% 21.98 1.035 1.003
All Grain 206
Rhubarb Sour Ale
10.3 L 5.66% 5.31 1.056 1.013
All Grain 216

Fermentables Used In Brett Beer Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
American - Pilsner 43 American Grain base malt 1.8°L
37 63% 10% - 100%
US - Pale 2-Row 42 US Grain base malt 1.8°L
37 62% 13% - 100%
Flaked Oats 38 Adjunct raw 2.2°L
33 9% 1% - 20%
German - Acidulated Malt 36 German Grain acidulated malt 3.4°L
27 6% 1% - 50%
American - White Wheat 24 American Grain base malt 2.8°L
40 24% 7% - 70%
Flaked Wheat 24 Adjunct raw 2°L
34 13% 4% - 33%
Belgian - Pilsner 20 Belgian Grain base malt 1.6°L
37 68% 38% - 100%
German - Pilsner 18 German Grain base malt 1.6°L
38 60% 30% - 94%
American - Vienna 18 American Grain base malt 4°L
35 32% 1% - 91%
American - Wheat 18 American Grain base malt 1.8°L
38 16% 4% - 50%

Hops Used In Brett Beer Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Citra 29 11 20% 2% - 100%
Saaz 26 3.5 33% 4% - 100%
Centennial 19 10 29% 5% - 100%
Mosaic 18 12.5 21% 6% - 50%
Magnum 14 15 51% 4% - 100%
Simcoe 12 12.7 16% 4% - 45%
Cascade 11 7 28% 5% - 50%
Amarillo 11 8.6 17% 5% - 48%
Willamette 9 4.5 46% 25% - 100%
Nelson Sauvin 8 12.5 28% 11% - 100%

Steeping Grains Used In Brett Beer Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
American - Caramel / Crystal 20L 2 American Grain crystal malt 20°L
35 33% 17% - 50%
American - White Wheat 2 American Grain base malt 2.8°L
40 64% 40% - 89%

Yeasts Used In Brett Beer Recipes (View More)

Name Recipes Laboratory Type Alcohol Tolerance Flocculation Attenuation Min. Temp Max. Temp
White Labs - Brettanomyces Bruxellensis Trois Vrai WLP648 24 White Labs Ale Med-High Low 85% 70°F 85°F
White Labs - Brettanomyces Bruxellensis WLP650 15 White Labs Ale Med-High Low 78% 85°F 95°F
White Labs - Brettanomyces Claussenii WLP645 15 White Labs Ale Med-High Low 78% 85°F 95°F
White Labs - Saccharomyces "Bruxellensis" Trois WLP644 13 White Labs Ale Med-High Low 85% 70°F 85°F
Wyeast - Brettanomyces bruxellensis 5112 11 Wyeast Ale 0.12 Medium 90% 60°F 75°F
The Yeast Bay - Amalgamation - Brett Super Blend 7 The Yeast Bay Wilds & Sours Low Low 85% 70°F 80°F
White Labs - Brettanomyces Lambicus WLP653 7 White Labs Ale Med-High Low 78% 85°F 95°F
Omega Yeast Labs - All the Bretts OYL-218 6 Omega Yeast Labs Bretts and Blends 0.11 Low 48% 68°F 85°F
White Labs - American Farmhouse Blend WLP670 6 White Labs Ale Medium Medium 78.5% 68°F 72°F
Fermentis - Safale - American Ale Yeast US-05 5 Fermentis / Safale Ales Low Medium 81% 54°F 77°F

Other Ingredients Used In Brett Beer Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Gypsum 33 Water Agt Mash 17% 0% - 100%
Lactic acid 20 Water Agt Mash 91% 28% - 100%
Calcium Chloride (dihydrate) 18 Water Agt Mash 9% 0% - 50%
Epsom Salt 16 Water Agt Mash 7% 0% - 50%
Whirlfloc 12 Water Agt Boil 42% 6% - 97%
Calcium Chloride (dihydrate) 10 Water Agt Mash 19% 0% - 60%
Irish Moss 7 Fining Boil 59% 8% - 100%
Baking Soda 5 Water Agt Mash 4% 0% - 12%
Phosphoric acid 5 Water Agt Mash 73% 20% - 100%
Calcium Chloride (anhydrous) 4 Water Agt Mash 15% 0% - 49%

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