ESB - 6.8% - Aged in Sherry Pipe w/ Brettanomyces - English & Scottish Hops w/ VT-Grown Whole Hops

From the brewer: The is the first release of a series I started back in early 2023 to explore This territory of my concept of historical English brewing. Brettanomyces, which plays a role in all of my current production at Wunderkammer, was initially discovered and isolated as a British (Brettano) yeast (myces) that was likely residing in the wooden casks used to transport these ales. Given time and exposure to these yeasts, the sweet beers would dry out and take a more acidic ’twang’ to them. They were often used as components to add complexity to the ‘threads’ that the publican blended to serve at their pub. This is my attempt to brew some of the stronger English styles with a more mono-cultural non-brett yeast and let the Brett residing in the sherry pipes work on it over then next 14 months, in this case. Other beers in this series, for the most part, will be stronger; stock ales, etc.