Originally Posted by JoeLindley
Has anybody tried a Berliner Weiss made using Brett Trois? Sour mash with Lacto for the sour, ferment with Brett Trois for the mango, passion fruit, pineapple?
I'm planning to do this exact thing next summer. I think 100% Trois would make for a delicious and unique Berliner. I was thinking I'd age half of it on some actual mango to see how insane I can push that character.
About a year ago I brewed a Berliner Weisse with 100% Brett B
. It came out great, but it tasted pretty similar to commercial Berliners I've had; there was definitely nothing marking it as a Brett beer. I think I have one or two bottles of it left, I should probably drink one soon to see if it's developed any more funk with time. Trois is much more aromatic and flavorful than B, in my experience, so I think it's absolutely worth trying.