This is a remarkable beer, with a connection to wine. From London craft brewery Beavertown it is a pilsner that has been barrel aged with five strains of Brettanomyces, which in wine circles is a dreaded contamination yeast (although some bretty wines work OK).
Beavertown Tempus Project The Chariot Bretted Pilsner
5.6% alcohol. This is fermented in stainless steel before racking to oak barrels with 5 strains of Brettanomyces for between 3 and 9 months. Then it goes back to stainess steel to be lagered and gently carbonated. It’s a really remarkable beer with layers of complex spicy flavours over a bright citrussy backbone. Clove, wood spice, a hint of medicine, some smoke: these notes all add complexity. Very treble rather than bass, this is quite thrilling, and has a lovely freshness and some lemony acidity on the finish. 9/10