Had a bottle of Matilda and cultured the brett bits from the bottom of it. Curious if anyone knows the flavor profile of the brett in here. The bottle I drank was 2011, had some pleasant fruitiness in the aroma. Quite pleasing. The taste was very different. Funky, slightly leathery, bretty I guess.
Anyway, seemed like a very nice yeast to culture so I made a 8oz starter with the bottle bits and it took off nicely.
All Goose Island said about it was that it was Brett B. Which is about as helpful as saying it was primary fermented with sacc c.
And that's whats frustrating about brettanomyces. Even people who ought to know better, e.g. homebrewers, still have this idea that one brett is all brett. Like oh, it's brett l, so it will taste just like brett l always will taste. Or, brett c is pretty mild. So all brett c is mild.
You compare the wyeast brett vs the white labs brett and you clearly see the vast difference between the two. You compare Orval, which is funky but a bit restrained, to the Boulevard Saison Brett which is like getting 3 acres of hot, wet cattle farm shoveled into your mouth and nose. Night and day.
Anyway, that's why I'm asking about the Matilda brett. Maybe they just took it from Orval, since Matilda is the GI Orval-inspired beer.