Four months after I pitched my starter of Wyeast's Brettanomyces Classenii 5151 on my Jib3 Saison, I deemed it ready for bottling.   In tasting it along the way, I was beginning to think that it would ever come around and taste like something I wanted to bottle.  The problem I had with it was that the amount of bitterness in the base bier didn't marry well with the excessive fruitiness produced by the Brett.

It has a big cidery, fruity, nose.  I love cider, and it smells so cider like that you might be shocked that it tastes like bier.  It has some pineapple, but also plenty of the bretty, horsey, "tacky" aroma that you associate with the other Bretts.  The conflict of fruit and bitterness aren't entirely resolved, but it does seem to have some drinkability.  Brett was added when the gravity was 1.006, and was bottled at 1.002.  Some more residual sugar might've been nice to add to the mix in order to balance the Brett character and bitterness.

N. Hjelte Claussen ran the lab at Carlsberg and gave Brettanomyces it's name.