Saison yeast and Champagne yeast work together in unison to ferment a dry, tart, effervescent beer. Balance is key and since the malts add very little taste to the beer, it’s all about the hop profile while still keeping the bitterness low. We used Amarillo, Mosaic and Tettnanger in plenty to create a complex taste that’s balanced and refreshing.

The label depicts two facades of a building in Denmark that’s designed using principles originating from the French word for “raw” due to the choice of material – namely “Béton Brut”.

Allez Let Bruts!

IBU 52