100% brett marzen???.

ianj84 · Jul 10, 2013

Hey,
So I'm going a marzen on the weekend and thought I'd use a third of the batch to ferment with 100% brett lambucus.

Thought that all the nice caramel complex sugars of the marzen would hold up well against some brett characteristics.

Am I crazy?

Cheers

Cerevisaphile · Jul 11, 2013

You are crazy

zachattack · Jul 11, 2013

I don't usually think of "nice caramel complex sugars" when I think of Marzen. Domestic o-fests may be caramelly and sweet, but a true German example should be bready and malty from all the melanoidins yet relatively dry.

From the BJCP guidelines "Caramel malts are added only for a little sweetness and should not be noticeable."

ianj84 · Jul 11, 2013

So you think it's worth a try with brett?

100% brett marzen???.

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100% brett marzen???.

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