Tomme Arthur of Lost Abbey (in California) was here yesterday to get together with our Brewmaster, Peter Bouckaert, and brew up another installment of their wonderful, collaborative ideas. In 2004 these two got together for the first time and made a beer called Mo Betta Bretta. That beer was brewed at and sold through The Solano Beach Pizza Port. The beer was a full, 100% brettanomyces fermentation and has been described to me as a "pineapple bomb of absolute joy." Seriously, that was what this guy I know said about it. Anyway, that beer was so good that Peter and Tomme figured they would make it again, or at least another version of it, another full brettanomyces beer.
Yesterday was the big day here at NBB. Tomme was at the brewery and stuff got done. This is just a teaser post, the full post with an evaluation of the beer and way more (and better) pictures of the process is forth coming (as soon as the beer is done and bottled and conditioned and ready (should be around May 1)).
Hang in there folks, this collaboration is going to blow your minds...