Alesong Brewing and Blending Founder and Cellar Master Brian Coombs Talks Touch of Brett Mandarina

We spoke with Alesong Brewing and Blending Founder and Cellar Master Brian Coombs about Touch of Brett Mandarina.

BC: Who came up with this beer’s recipe?
Our "recipes" evolve throughout the entire process of making any of our beers, so it is very much a team effort. Matt Van Wyk heads up our hot side development and production, but once the beer hits the cellar, we make decisions based on sensory evaluation of the maturing beer. This beer, for example, was tasted after primary fermentation by our team to determine which barrels it should go into - fresh oak or neutral oak, barrels with healthy acid cultures or more Brett-focused barrels, etc.. Then, at blending time, we taste through our entire cellar to come up with a blend that works together and creates the flavor profiles we want. For the Touch of Brett series (100% Brett-fermented saisons, aged in oak and dry-hopped) we then take the final blend and head to the hop cooler and we choose a hop variety that will play well with (but not overpower) the subtle aromas and flavors from long maturation. 

BC: What’s your favorite aspect of this beer (flavor, aroma, etc.)?
I love how approachable this beer is. While it is a barrel-matured Brett beer, it appeals to almost all drinkers. I also love the hop character in this beer. We hardly make hop-forward beers so this satisfies my hop fix! 

BC: Where does this beer’s name come from?
Because every silver lining has a Touch of Brett.

BC: Is this your “desert island beer?”
I have always said that Orval is my desert island beer, but Touch of Brett Mandarina gives it a run for its money! 

BC: Can you describe this beer in 10 words or less?
Floral, citrus, earthy, dry, refreshing and effervescent.

BC: Do you know a story – or have a personal story – that revolves around this beer?
Our Touch of Brett series has a very special place in my heart. This was the first barrel-aged beer that we released after starting Alesong, and that year we won gold at GABF for it, which was a sign for me that quitting our stable jobs and starting our own niche-focused brewery was going to work out! 

BC: What's a good food pairing for this beer?
This beer is fantastic with burrata, fresh peaches, sea salt and olive oil. 

Read Review