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There was a time when all beers were aged in wood, and yeasts ran wild and cavorted together. Modern brewing is wonderful, of course, but sometimes a little cavorting is a fine thing. Sometimes it gives you a chance to reveal your funky side. We have to admit it - we’ve been cavorting for years...and sorta holding out on you. We didn’t want to do that, but the fact is that up until now we only had enough room to make this beer for ourselves and some close friends - we didn’t have enough beer to put it out on shelves. We actually make a lot of beers like this - we call them the “Ghost Bottles”, and we’ve enjoyed pouring them for you at tastings and dinners. Now we’re very pleased to finally give one of our “ghosts” the opportunity to materialize in your hands. Brooklyn Wild Streak starts off as a Belgian-inspired golden ale. After fermentation and a brief conditioning, we then age the beer for several months in second-use bourbon barrels, giving it a soft, round character infused with nicely balanced oak flavors. Finally we bottle the beer flat and re-ferment it with blend of priming sugar, Champagne yeast and the wild yeast strain Brettanomyces. As the two yeasts do their cavorting, the beer gains its natural carbonation. The “Brett” takes many months to do its thing during bottle aging, but once it does, Wild Streak is enlivened by a wonderfully complex earthy funk. This beer is almost one year old when released, but it will age beautifully for many more. It’s particularly great with washed rind cheeses, game meats, steaks, and a few more things we probably shouldn’t mention here. You’ll figure it out for yourself, and that’s half the fun. So go ahead - unwind that cage, pop that cork, and reveal your Wild Streak. You know you want to.

Brett Beer

Brett Beers are any range of color and may take on the color of added fruits or other ingredients. Chill haze, bacteria and yeast-induced haze are allowable at low to medium levels at any temperature. Moderate to intense yet balanced fruity-ester aromas are evident. In darker versions, roasted malt, caramel-like and chocolate-like aromas are subtly present. Diacetyl and DMS aromas should not be perceived. Hop aroma is evident over a full range from low to high. In darker versions, roasted malt, caramel-like and chocolate-like flavors are subtly present. Fruited versions will exhibit fruit flavors in harmonious balance with other characters. Hop flavor is evident over a full range from low to high. Hop bitterness is evident over a full range from low to high. The evolution of natural acidity develops balanced complexity. Horsey, goaty, leathery, phenolic and light to moderate and/or fruity acidic character evolved from Brettanomyces organisms may be evident, not dominant and in balance with other character. Cultured yeast strains may be used in the fermentation. Beers in this style should not use bacteria or exhibit bacteria-derived characters. Moderate to intense yet balanced fruity-ester flavors are evident. Diacetyl and DMS flavors should not be perceived. Wood vessels may be used during the fermentation and aging process, but wood-derived flavors such as vanillin must not be present. Residual flavors that come from liquids previously aged in a barrel such as bourbon or sherry should not be present. Body is evident over a full range from low to high. For purposes of competition entries exhibiting wood-derived characters or characters of liquids previously aged in wood would more appropriately be entered in other Wood-Aged Beer categories. Wood- and barrel-aged sour ales should not be entered here and are classified elsewhere.

Brewery: Brooklyn Brewery

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