3 ms·
Ah that's very interesting re. brett surviving very deep into the wood. You mean lots of breweries outside of Belgium do a turbid mash and use aged hops too? I
by anfractuosity 5y ago
Ah that's very interesting re. brett surviving very deep into the wood.
You mean lots of breweries outside of Belgium do a turbid mash and use aged hops too? I'd not realised that. I started reading 'American Sour Beers: Innovative Techniques for Mixed Fermentations' but need to get round to finishing that to understand more about how sour beer is made elsewhere too.
- awild 5y agoASB is very thorough but had age a bit by now. 100% Brett and LAB fermentation is impossible for the latter and was a contamination, and not very viable for the former but made viable by bad qc at some of the big yeast labs. This is more of a "there's literally dozens of us" kind of situation, but the US has a few producers that pay a lot of respect for lambic/geuze they sell their beer under the label of Methode traditionelle. Black project, jester King, American solera, de garde, beachwood blender, allagash, and that's really just off the top of my head. The UK has Mills, kemker Kultuuuuur of Germany has done it a few times. Antidoot Belgium also as far as I know. A recent issue of craft beer and brewing had a recent issue on Spons that was very exhaustive.
- anfractuosity 5y agoCheers, will look out for those breweries.