Blackfoot River Brewing Company

Brett the Viking

Brett The Viking was fermented and aged in oak barrels with lactobacillus, brettanomyces, and kveik yeast.  Lactobacillus creates lactic acid, which makes the beer sour.  Brettanomyces (brett) is a wild yeast that creates a distinct sweet-tart flavor with a hint of tart cherries.  Kveik (pronounce kuh-vek) is an ancient Norwegian yeast strain that ferments very clean with notes of citrus fruits.  Brett The Viking is truly a one-of-a kind sour beer.

  • IBUs: <5
  • ABV: 8.5%