Břevnovský klášterní pivovar sv. Vojtěcha - Benedictus Furiosus

But the sour style of beer can be one of the oldest historically. The use of a mixture of cultural bacteria and specific yeasts of the genus Brettanomyces produced a final beer taste for more than one year. Four types of malts, including wheat, were used for production. The first and most distinctive sensory sensation is the wound and sour aroma accompanied by light tones of fruit and caramel. Beer is less carbonated and with a bit of imagination it can resemble dry vermouth. Beer connoisseurs can discover the typical Brett (funky) smell in beer. For a deeper recognition of other taste sensations of the original beer, it is necessary to drink into this beer style.