• Belgian
  • A Brett Experiment

    It has been said that brett, with more initial carbohydrates (aka, malt) will produce more esters, where as if it has less, it produces more “funk”. I have actually done this (sorta) by fermenting with brett as the only fermentation. I will say, while I didn’t necessarily get more esters, I didn’t get any funk. […]

  • Funky (Brett)
  • Funky Saison Split (Sidra and Brett)

    I made a beer a while back with dregs harvested from a Spanish cider, which are called Sidras. They are pretty funky a lot of the times, with Brettanomyces being the dominate flavor and aroma punching through. Sidras are fermented with whatever microbes are on the apple skins, which in my opinion, makes for a far more complex and better cider than the ones in made in America. […]

  • Other Styles
  • Tart Hoppy Saison

    I had ran across an article recently by Mike Tonsmeire where he goes over different methods to make hoppy sour beer. One was a quick sour method where you keep the wort hot (90-100F) for a few days with Lacto, add steeping hops, then cool it down and pitch a Brett strain for fermentation…so I did that. Another method was not quite the quick way with Lacto at a high temp for a few days, then fermenting later with a Brett strain, rather, all the yeast/bacteria is dumped in after a steeping hops at 180F for 20 minutes after the initial boil…so I did that too. […]

  • Belgian
  • Saison Brett (Bruxellensis & Lambicus)

    It was time. I was ready for my first “proper” sour/funky beer rather than dicking around with those quick sours. First off let me say that I’m not a huge fan of the run-of-the-mill saison without some use of aging in a barrel, or with some Brett in it (a saison is a saison is a saison…please god someone show me otherwise. I want to believe). Second, I wasn’t quite ready to go the full-length with a proper sour. A secondary aged Brett beer seemed like the best option to get my feet wet in the world of funk as I was hoping that it would be done in 2-4 months rather than a year or longer. […]