Brewing an all Brettanomyces beer

Having been doing a lot of home brewing of late I finally got round to making a beer using only Brettanomyces yeast. When I was using Brett commercially for secondary fermentation I'd tried a few times sticking wort in a fermenting bucket and adding some Brett but the results had been undrinkably sour.

As more information on brewing with this yeast has come out I've seen that it only makes beer sour in the presence of oxygen. So this time I fermented it in a plastic demijohn with an airlock.

The fermentation was slow to start but once it got going was fairly respectable.

Brettanomcyes claussenii (Dekkera anomala) fermenting away

The beer attenuated fine, which just shows what Brettanomyces can do if it's not out competed by  Saccharomyces,, the more usual brewing yeast.

As to the beer it wasn't sour but it was really, really spicy. Or 'yeast forward' as some of my fellow beer geeks might say. Certainly any other flavours were overpowered. It was interesting, but to be honest too much for me and it didn't rate highly on the drinkability scale. I don't think all Brett beers are for me.