So, if in your homebrew life, you’ve moved on past bottling (because its it f***ing terrible) and are kegging your ferments, you’ve probably already come up with some way to label or mark your taps so you know what tap is pouring what beverage. I know there is a lot of articles out there on this topic, but, I wanted to share my experience on the matter, and hopefully, it can save you some time, and money.

So, my thought process on this was pretty simple, I have been reading a bit on doing an all Brettanomyces fermented NEIPA. I started reading on Milk The Funk about different strains of Brett. The Brett Claussenii strain from White Labs caught my eye. Especially based on the flavor profile:

Fruity, pineapple. Wine grape-like aroma, with light wood-like, floral, and citrus aromas. More fruit forward in the flavor, clean aftertaste with little to no “funk”.