This week on the podcast we discuss brettanomyces and its place in beer with wine writer Tony Harper.

That might be a surprising topic for brewers with barrel-aging and working with Brett increasingly seen as part of the high art of brewing. But Tony sees brettanomyces as a fault, killing the sense of place of a beer.

Tony Harper has been a restauranteur is a wine and food writer, co-owner of Craft at Red Hill and also Cooparoo, one of Brisbane’s leading bottleshops and also a passionate lover of IPA.

Enjoy the conversation.

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