This homebrew competition has become an yearly returning favourite in which we pay homage to the goat! You have full creative freedom, as long as your beer uses brettanomyces. The second restriction is that the beer you enter is brewed between our 2025 competition (10 June 2025) and this competition to keep the playing field level for new brewers. That’s right, that is the only guidance you will receive.
Brettanomyces is genus of yeast, and is often referred to as wild yeast. This type of yeast is instrumental in fermenting styles like gueze or flemish red beers. Brett has a tendency to chew through more sugars than other yeasts, and adds flavours that can range from smokiness to horse stable and wet leather. As we learn more about fermentation the fascination with brett grows. This fascination has led to a yearly festival celebrating everything this yeast: Festival Brettanomyces.
We are open for everyone to join us; our FOEBAR competition rules apply and can be found here.
My advice is to start brewing early, split batches or make several brews. Brettanomyces is a great yeast to experiment with, but they call it a wild yeast for a reason. Need to help getting started? have questions? or just want to show off your pellicle? Join our WhatsApp group!
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