brumer0
Well-Known Member
Howdy,
Ive been trying to do some research on Brettanomyces yeast and their use in beer. I have known that Lambic beers use it to provide its tart and sour flavor. I have learned how Brett can ferment other sugars that traditional brewers yeast cant, which provides a more dry beer and lower FG.
Are there any commercial examples, along the lines of Orval, of beers that use Brett yeast (either in secondary, bottle, or otherwise)? And the second part of my question, what characteristics does Orval need out of the Brett? With what Ive read Brett wouldnt provide much more to Orval (and Orval-like beers) other than continued fermentation. Lambic styles need not be mentioned.
Thanks for the clarification
Ive been trying to do some research on Brettanomyces yeast and their use in beer. I have known that Lambic beers use it to provide its tart and sour flavor. I have learned how Brett can ferment other sugars that traditional brewers yeast cant, which provides a more dry beer and lower FG.
Are there any commercial examples, along the lines of Orval, of beers that use Brett yeast (either in secondary, bottle, or otherwise)? And the second part of my question, what characteristics does Orval need out of the Brett? With what Ive read Brett wouldnt provide much more to Orval (and Orval-like beers) other than continued fermentation. Lambic styles need not be mentioned.
Thanks for the clarification