JoeLindley
Well-Known Member
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?
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?
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.
A 100% brett beer will not produce much funk. That is more prominant when brett is used as a secondary yeast.
Just listened to this on the Basic Beer Blog podcast. Interesting stuff!
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