Sunday, March 23, 2014

Brett Sour (3/9/14)

My latest sour beer uses the same quick-souring technique as my last two sours, sometimes known as sour-worting (a variation on sour-mashing). I mash the beer normally, but rather than boiling the wort after mashing, I cool it to 112˚F, add 1/4 lb of crushed 2-row barley, and maintain that temperature for 3-7 days. During this time, the native lactobacillus present on the barley produce lactic acid. The temperature inhibits the growth of spoilage bacteria and yeasts. After souring, I boil the beer normally, with a modicum of hops. The boil kills virtually all bacteria, so from this point onwards, the beer is no longer spontaneously fermented. I pitch a pure-culture strain of yeast and ferment according to that yeast's needs.

The only tricky part about this whole shuffle is keeping the beer at 112˚F for most of a week. I've gone through a few very kludgy solutions to this problem, including placing a keg in a (somewhat) temperature-controlled water bath. My current system is a bit more manageable, consisting of a lamp, a temperature controller, and an unpowered refrigerator. The temperature controller tells the lamp when to turn on and off, and the refrigerator provides insulation. It's basically an incubator. I can maintain my desired temperature (in this case, 112˚F) to within 2˚F for as long as I want.

For this particular sour, I decided to use Brettanomyces as the only alcoholic fermenter. Brettanomyces ("Brett") is an entirely different species from brewer's/baker's yeast. For most brewers and winemakers, it's a scourge to be eradicated, but it also produces characteristic and sought-after flavors in Belgian and American sour beers.

I used a strain of Brett (White Labs Brett Brux Trois) isolated from a bottle of Drie Fonteinen lambic. It has gained something of a following among some American brewers for use in 100% Brett beers. It is markedly less funky (barnyardy, smoky, spicy) than most strains of Brett. Instead, it produces tropical fruit aromas with just a hint of funk.

The grains in this beer (2-row, English medium crystal, flaked barley) would, with a normal ale yeast, produce a fairly typical American pale ale. However, the combination of lactic bacteria and Brett overwhelms the flavor of the malts. The hops are even less distinguishable.

Brewed 3/9/14.

3/16/14: Boiled with 0.3 oz of Columbus. Added Brett Trois. Fermented at 72F.

3/20/14: Medium-high acidity, fruity, slightly savory aroma. Low bitterness. Overall my best sour yet.

Kegged 4/6/14: More Brett aroma. Balanced and fruity.

2 comments:

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  2. شركتنا من المتميزون في اعمال الاصلاح بدون هدم او تكسير من خلال شركة ركن البيت التي تقدم الكثير والكثير في عمل اللازم وتصحيح الاخطاء التي تسببها تسريبات المياه فنحن مثلا

    شركة كشف تسربات المياه بجدة تقدم خدمة لعمل الاصلاح بدون اي خراب ونقدم النصيحة للعملاء بالابتعاد عن الاعمال التي تؤدي الي هذا الخراب فتعاملك مع شركة كشف تسربات بجدة لديها الخبرة الكافية تساعدك في الحفاظ علي منزلك كما اننا نتمكن في اننا سوف نرتقي بخدمة لاننا نقوم بالعمل السليم لها كما يوجد لدينا خدمات العوازل التي تمنع التسريبات من الاسقف لكم والحوائط والخزانات من خلال شركة تسمي الاولي في مجالها لذلك نحن نقدم شركة عزل خزانات بالرياض التي تعتبر في عل الخزانات الارضية من الداخل بواسطة مواد متميزة كما نقدم لكم شركة عزل اسطح بالرياض لعمل العوازل التي تمنع جميع التسريبات في الاسقف

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