I was intending to add Rhubarb to this batch but after the initial tasting I decided I didn't want to mess with it any further. The decision was in a large part influenced by the fact that my Rhubarb plant wasn't quite in season, so its stems had a tart vegetal flavour. In another month or so the plant will start to produce whats expected. The beer was tasting so good on its own that I left it as is. Im really stoked with how this one came out. It could possibly be a little more sour but its very approachable and totally refreshing. I can't wait to make this one again (the keg didn't last long!)

Tasting Notes

Appearance - Cloudy orange hue with a big thick billowy head that quickly fades to a thin lace, some nice looking lace clings to the glass and is easily coaxed to the top of the beer with a little swirl.

Aroma - Big mix of Lactic apple sourness and tropical fruit, slight spice note in the background sits well with the touch of funk that is also a very background note, mostly its melons and pineapple, Im not sure where the Brett begins and the hops end, great balance!

Taste - Sourness is a little underwhelming, its there but not quite as strong as the nose suggests, however its very crisp and finishes dry with more of the tropical fruit bowl coming into play slight bready wheat notes carry through, again a very faint hint of funk in the background. Clean ale characters show through in the finish

Mouthfeel - Comes across as dry despite is low ibu and F.G. of 1.011. Sourness cleans the pallet and leaves you wanting another sip, very enjoyable. Carbonation is lively without being prickly.

Overall Impression - Excellent beer! The clean american ale character is a little out of style but sits well with the late hops and the fruity Brett aromatics. The sourness is not intrusive and overall very enjoyable.

Changes for next time - Up the sourness, perhaps try a more aggressive lacto culture. Use a kolsch yeast instead of the american strain to finish out fermentation, or build a bigger Brett starter and try to ferment %100 with the Brett.