CenturyStanding
Well-Known Member
I'm a huge fan of wild ales, but I've always found the dynamic nature of these beers to be frustrating. Take Orval, for instance. If you drink it too fresh, the beer is a touch bland and hasn't quite had it's potential unlocked, but if you drink it older than a year or so, the farmhouse flavors become too overpowering and the subtly of the malt and hops get lost.
Now, hypothetically speaking, if I wanted to capture the sourness of a homebrew at a particular level, could I pasteurize it? My thoughts are that I can brew a Belgian Pale Ale traditionally, then transfer it into secondary and pitch the brett. I can taste it at regular intervals over the next 3-9 months, until the desired sourness is achieved, then pasteurize, filter and force carb.
Would this work? Is there a simpler way of doing it?
Thanks in advanced for the help.
Now, hypothetically speaking, if I wanted to capture the sourness of a homebrew at a particular level, could I pasteurize it? My thoughts are that I can brew a Belgian Pale Ale traditionally, then transfer it into secondary and pitch the brett. I can taste it at regular intervals over the next 3-9 months, until the desired sourness is achieved, then pasteurize, filter and force carb.
Would this work? Is there a simpler way of doing it?
Thanks in advanced for the help.