Adaptation: Kolsch finished with Brett

By using a recipe very similar to our Gateway Kölsch as our base, we begin with a blank canvas on which to create a new beer. We pitched Brett D during primary fermentation to see how the flavour was affected and the results are fantastic. You still get the drinkability of our Kölsch, with its mild, cracker malt body and light bitterness, but with a distinct Brett farmhouse aroma. The final result is slightly citrusy, like overripe pineapple, yet still pleasant and approachable. With a mild malt body, distinctly fruity middle and very dry finish, the flavour isn’t overwhelming but it gives you a good idea of how a secondary Brett fermentation can affect an otherwise clean beer.

Try Adaptation Brett on Thursday April 25th at the brewery retail store, online store and kick-ass beer bars throughout Ontario!


WATER Pure Muskoka Water
BARLEY/MALT German Pilsner, Wheat
HOPS Magnum, Saaz 
YEAST California Ale


A.B.V. 5.0%
O.G. 12°P
I.B.U. 20
S.R.M. 4
F.G. 3.0°P

Sam’s Take

This beer began as an experiment with Brew Culture, Tooth & Nail, Stone City, Indie Ale House. We all used White Labs Brett D, and brewed the same beer recipe (as much as humanly possible) but used different primary yeasts and then pitched Brett D halfway through fermentation. The goal was, given the same recipe and fermentation parameters, to see which primary yeast was most affected by the Brett character. For our part, the base beer was very similar to our Kölsch recipe and we used our California Ale yeast as the primary. We found that early on, any Brett character in our beer was very muted… so we let it sit for 3 months. As the beer continued to age in the fermenter, it began to develop a nice farmhouse Brett aroma and flavour. It’s not overwhelming, or a Brett ‘bomb’, but it gives you a good idea of how Brett secondary fermentation can affect the flavour of an otherwise clean beer. We hope you enjoy!

About the Art

Jordann Murray is a self-taught illustrator and painter, with a keen eye on portraits. Her main focus is on natural shapes, movements and expressions of the body and face. Jordann’s work calls negative space into focus, “to highlight both the shapes that meet the eye and the ones that are lurking behind the corner. In this way I want my work to be interactive, by leaving the blankness of the paper I am inviting my audience to fill in that space with their own imagination.”

Jordann’s expression of the body and negative spaces correspond advantageously with our Adaptation beer series as we examine and transform the basic elements and flavours you expect from a basic lagered ale by adding one simple ingredient, be it hop or yeast. Plus, Jordann’s style is fun, and we like to think we are too – so you know, it works. Check out more of her work here