Positive Contact

Brewed in collaboration with Koala San Brew from Brazil. Born out of a mutual love for Brettanomyces, we used a blend of wild yeast known for producing tons of stone fruit esters. Oak fermented in chardonnay barrels and conditioned for 6 months with viognier pomace sourced from Dominio IV winery. The beer was also dry-hopped with Southern Hemisphere hops, known for their white wine like quality. This beer is lightly tart, funky, super fruity, and delicious.

Brewer's Notes

A Dave Coyne (Fort George) collaboration with Koala San Brew out of Brazil. Illustration by Ryan Dobrowski. This Brett Beer has aromas reminiscent of grapefruit, white grapes, and black pepper with a lightly tart, phenolic mouthfeel.

Hops: Mt.Hood, Nelson, Ella

Malts: Weyermann Pilsner, Whitewheat, Flaked Oats

Yeast: Amalgamation II Brett Blend