Brewing With Gabe Fletcher of Anchorage Brewing Co.

BC: What would you tell people who have trouble grasping the often confusing terms like wild, sour, funky, farmhouse and barnyard?

Fletcher: People say in reviews online: “This beer has Brett in it, but it isn’t sour.”  The presence of Brettanomyces doesn't make a beer sour. It will create a little tartness over time, but it takes all the other organisms to create sourness in beers. Also, I don't understand all these beers that are supposed to have horse blanket and barnyard flavors from Brett. I think when you have Brett in its purest form, it has all these beautiful fruity and woody notes.

The Anchorage Brewing Bar and Taproom "flows into the fermentation room" in the background.