I’m not sure how you “accidentally pasteurize” a beer, but it apparently happened to the Lost Abbey / New Belgium co-brewed Mo Betta Bretta. This from the San Diego Reader:
Last quarter, they worked with Tomme Arthur, director of brewery operations for San Marcos’ The Lost Abbey to create a new iteration of a brettanomyces-laced Belgian-style ale Arthur originally brewed at Pizza Port’s Solana Beach outlet called Mo’ Betta Bretta. That beer turned out nicely, but was a bit fruitier and less dry than the original. Normally, brett beers get drier and sharper on the palate with time. Unfortunately, due to the fact this beer was accidentally pasteurized, it will not mature with time and, therefore, is best drunk now.
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