Evil Twin Ron & The Beast
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Tasting Notes
This beer leads with complex fermentation-driven aromas — think barnyard funk, tart fruit, and possibly oak or vanilla depending on the barrel influence. On the palate, expect a lively acidity alongside stone fruit or citrus notes, with wild yeast character lending an earthy, slightly musty depth. The body is typically medium-light, allowing the tartness to stay nimble rather than cloying. The finish is dry and lingering, with the Brettanomyces character slowly fading into something leathery or faintly spiced.
About the Brewery
Evil Twin Brewing is a nomadic-turned-brick-and-mortar operation founded by Danish brewer Jeppe Jarnit-Bjergsø, now based in Queens, New York. The brewery built its reputation on a wide-ranging, frequently rotating catalog of beers — from sessionable lagers to imperial stouts and wild ales — brewed under contract at facilities across Europe and the US before establishing its own production space. Evil Twin is known for irreverent naming, bold label art, and a willingness to work across nearly every style without a flagship anchor.
Food Pairings
The sharp acidity and funky wild character here work well with aged cheeses like comté or manchego, where the fat cuts the tartness and the funk echoes the cheese's complexity. Charcuterie — particularly cured pork or duck rillettes — holds up against the beer's assertive fermentation character without getting washed out. A roasted beet and walnut salad pairs naturally because earthiness in the food mirrors the Brettanomyces backbone. Grilled oysters are a strong match too, the brine and smoke playing off the beer's acidity without overwhelming it.
Style Guide
American Wild Ale is a loosely defined category covering beers fermented or conditioned with wild yeast strains — primarily Brettanomyces — and often lactic acid bacteria, resulting in varying degrees of tartness, funk, and complexity. Unlike Belgian lambics, which follow strict spontaneous fermentation traditions in a specific geographic region, American Wild Ales give brewers latitude to introduce these organisms deliberately and combine them with a wide range of base styles, adjuncts, or barrel aging. ABVs typically range from around 5% to 8%, and the character can range from mildly tart and fruity to intensely funky and acidic depending on the organisms used and the conditioning time.