Funky Is As Funky Does

Origin Story

For anyone who has gotten to know Ryan Hale, our head brewer in Bellaire, you'll quickly learn that he is easily Short's god father of "funk". Unlike James Brown, Ryan's funkiness stems from a passion to consume beers fermented with the well known wild yeast strain Brettanomyces, as well as those that have been inoculated with either lactobacillus or pediococcus bacteria strains. Although bacteria didn't get to play a role in this particular beer, Ryan dreamt up a cool new concept that would allow the yeast to offer it's classic "funk" characteristics, and then used bold American hops to offer some citrusy flavors, that would pleasantly compliment the unique qualities of the Brettanomyces. Brewed back in October, Ryan used a blend of American hops (El Dorado, Mosaic, and Columbus) that he had been wanting to use for a while, and then decided to let the beer sit for a couple months to bring out the "funk". Brettanomyces, or Brett, has become the infamous yeast strain used primarily for creating sour beer styles. Although Brett does not create any lactic acid that contributes the overwhelmingly tart flavors often associated with sour beers, it is incredibly proficient at absorbing diacetyl, which is not only a byproduct of the yeast's fermentation activity, but is also produced by the bacteria that is commonly used in conjunction with Brett to create these beers. However, Brett is described as having robust, complex sour character with aromas of pear and other similarities often associated with a barnyard.